5 c. flour
1 tbsp. salt
1 c. lard or shortening
1 c. COLD water

FILLING:

3/4 c. chopped potatoes
3/4 c. cubed flank steak
2 tbsp. grated rutabaga
Salt & pepper to taste
1 tsp. grated suet (butter)
1 tbsp. minced onion

Sift flour and salt twice. Cut in quickly lard or shortening until pieces are about the size of very small peas. Add cold water, a little at a time, until mixture sticks together. Handle as little as possible. Cut into portions. On a slightly floured board, roll out each section of dough to a thickness of 3/16" to a roundness of a 9" pie pan.

FILLING: Arrange evenly on half of each portion of rolled out dough; fold crust over and slit the top with a knife to allow steam to escape. Bake at 400 degrees for 30 minutes. Raise temperature to 450 degrees for an additional 30 minutes. Serves 4.