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Hearty Pork Pie

My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!—Sue Bacon, Glencoe, Minnesota
  • Total Time
    Prep: 45 min. + chilling Bake: 25 min. + standing
  • Makes
    6-8 servings


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 1 egg, lightly beaten
  • 4 bacon strips, diced
  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 3 small onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground allspice
  • 3/4 cup water
  • 1 teaspoon beef bouillon granules
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon heavy whipping cream


  • In a small bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions ; cook and stir until tender. Add garlic; cook 1 minute longer.
  • Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender.
  • Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream.
  • Bake at 400° for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 470 calories, 28g fat (10g saturated fat), 97mg cholesterol, 826mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 24g protein.

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