CRUST:

1 c. shortening
1 tsp. salt
3 c. flour
2/3 c. water

Cut half the shortening into salted flour, then add remaining 1/2 cup shortening. Mix well and stir in water. Roll out. Makes enough pastry for 1 (10-inch 2-crust pie).

FILLING:

2 lbs. ground pork, trimmed of fat
1 lb. ground beef or venison
1 c. hot water
1/4 tsp. nutmeg
1/2 tsp. allspice
2 tbsp. salt
1/2 c. chopped onion
1/4 tsp. pepper
3 c. bread crumbs (old bread, not dried bread)

Mix all ingredients except the bread crumbs and slowly heat 1-2 hours on low heat until all fat can be drained. Add bread crumbs to soak up remaining liquid.

Put ingredients in a 10-inch pastry lined plate. Put pastry over top of pie. Cut a few slits to let out the steam. Bake in 325 degree oven for 45-60 minutes or pie is nicely browned.