Combine dry ingredients. Cut in lard or shortening with pastry blender or fork until mixture is in even bits about the size of lima beans. Beat egg, vinegar and ice water with a fork. Stir into flour mixture and mix until combined and holds together. Press out following Birds Hill Pastry Press instructions. Makes 6 double crusted 5" pies.
TURKEY PIE FILLING
1 Tbsp. cooking oil.
3 cups frozen peas
4-6 tsp. gluten free chicken bouillon
or to your taste.
2 cups cooked turkey, chopped
2 cups cubed potatoes
5 cups water
(or turkey stock)
7-8 Tbsp. rice flour
1 cup milk
1 medium onion, chopped
Heat oil in large pot. Fry onion. Add water, soup base, potatoes, turkey and peas. Bring to a boil. Simmer. Mix rice flour and milk together. Add to simmering ingredients while stirring. Let simmer until potatoes are almost done. Add salt and pepper to taste. Let cool. Fill pastry shells 1/2 full. Cover with top crust. Pinch to seal and prick with fork. Bake at 375 for 20 to 30 minutes.
Makes 12-15 small Turkey Pies. If that's too much for you, eat as a stew the first day with GF biscuits. Use leftovers for pies. These pies are great for quick meals or lunches. Freeze baked pies. When needed, just heat up in microwave for 3 to 5 minutes.
