Beef Stew Pie - cooking recipe

Ingredients

pie pastry
1 1/2 cups plain flour
10 tablespoons cold butter
1/2 teaspoon salt
3 tablespoons ice cold water
left over beef stew
1 1/2 lbs beef stew
5 potatoes
3 bouillon cubes
1 (12 ounce) package frozen vegetables
fresh mushrooms
water

Preparation

Sear stewing beef until brown in Pressure Cooker, add all ingredients and fill with water until it just covers. Cook about 15 minutes on Med high.
For pastry: In a food processor, pulse flour, butter and salt until crumbly. Add ice cold water and pulse until ball forms. Remove and wrap ball in plastic wrap. Refrigerate 1 hour. Allow dough to warm to room temperature. Roll on lightly flour dusted counter. Place pie crust on pie pan and press into place. Add stew. Place second pie crust over stew and pinch edges. Preheat oven to 350 and bake 30-40 minutes depending on oven temperature.