Pâté Aux Coques (Clam Pie) - cooking recipe

Ingredients

PIE CRUST
2 1/2 cups sifted flour
1 teaspoon salt
1 cup shortening
1 egg
2 tablespoons vinegar
2 tablespoons cool water
FILLING
2 cups clam juice
3 potatoes, mdium-sized, cubed
1 onion, chopped
3 tablespoons butter
2 tablespoons flour
2 (10 ounce) cans . baby clams
salt and pepper

Preparation

CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal.
In a separate bowl, beat egg; combine with vinegar and water, Gradually add just enough of the egg mixture to the flour mixture until you can form the dough into a ball.
Divide into two portions (for top and bottom crust). Roll out one portion and use it to line a 10-inch pie plate. Roll out the other portion and reverse to cover pie.
FILLINGl Pour clam juice into a saucepan, and add potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Meanwhile in a separate large saucepan, saute onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes.
Drain potatoes, reserving clam juice. Gradually add clam juice to roux. Stir until thickened, add potatoes and clams. Season with salt ahd pepper to taste.
Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.