1 1/2 to 2 lbs. lean stew meat (trim fat off)
12 link pork sausage
1 sm. onion
Salt and pepper to taste
Pie crust

Cut sausage in 1/2. Lightly roll meat and sausage in flour. Cut onion in 1/2 the slice thinly. Pressure cook for 30 minutes or in regular pot until tender. Remove meat and sausage to deep pie dish with lip. Add enough water to juice to make at least 2 cups gravy. Then thicken season and pour over meat. Cover with pie crust with hole in middle and bake at 350 to 375 degrees until golden brown.

PIE CRUST:

2 c. sifted all purpose flour
1 tsp. salt (may be eliminated)
2/3 c. shortening
3 to 4 tbsp. cold water

Sift flour and salt. Cut in shortening until mixture crumbly. Sprinkle water and mix lightly with a fork until mixture holds together. Roll out crust, cut hole in middle. Cut strip to go over crust around the edge.