Venison Pie - cooking recipe

Ingredients

pastry for 9-inch 2 crust pie
3/4 lb. venison round, cut in small cubes
2 potatoes, diced
3 carrots, thinly sliced
3 Tbsp. minced onion
2 Tbsp. chopped, fresh parsley
1 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. dried leaf thyme, crushed (optional)
4 tsp. water

Preparation

Roll out half of pie dough and place in a 9-inch pie plate. Mix venison and remaining ingredients.
Place half of mixture on pie dough in pie pan.
Fold dough over filling to make half-moon shape that fills one-half of the pie plate.
Seal and crimp edges of dough.