Martha'S Perfect Pork Pies - cooking recipe

Ingredients

Pie Filling (for 2 9-inch pies)
1/4 cup water
2 lbs ground lean pork
1 cup chopped onion (1/2 for pork & 1/2 for potatoes)
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
5 -6 medium potatoes (boiled & mashed with 1/2 chopped onion)
pie crust (double crust for 1 9-inch pie)
2 cups flour
1 teaspoon salt
3/4 cup Crisco (vegetable shortening)
1/2 cup ice cold water
1 egg, beaten with 1 tablespoon milk for top of crust before cooking

Preparation

For Pork Filling: In a dutch oven or soup pot, Boil together 1/4 cup water, 2 lbs. pork,{ break it up } 1/2 cup chopped onion,1/2 teaspoons pepper,1 teaspoons salt,2 teaspoons allspice, 1 teaspoons nutmeg, 1/2 teaspoons ground cloves.
Boil together till pork is cooked { no longer pink} & water is absorbed.
ADD COOLED MASHED POTATOES. MIX TOGETHER.
While pork is cooking, MAKE CRUST: Mix flour & salt together.
Blend in Crisco with a pastry blender or a fork. {I use a fork}.
Blend till crumbly {pea size}.
Mix in ICE COLD water till dough forms.
Cut in half evenly.
ROLL out each piece on a WELL FLOURED surface.
Place one crust in a 9\" pie pan.
Fill with 1/2 of pork mixture.
Place other crust on top of filled pie.
Pinch edges all the way around to seal crust.
Brush egg wash on top of crust.
BAKE 400* about 30 minutes or till golden brown.