Meatball Pie - cooking recipe

Ingredients

3/4 cup soft breadcrumbs
1/4 cup chopped onion
2 tablespoons fresh minced parsley
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1/4 cup milk
1 egg, lightly beaten
1 lb ground beef
1 (14 1/2 ounce) can stewed tomatoes
1 tablespoon cornstarch
2 teaspoons beef bouillon granules
1 cup frozen peas
1 cup sliced carrot, cooked
Crust
2 2/3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
7 -8 tablespoons ice water
half-and-half cream

Preparation

In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
For crust, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. at a time, tossing lightly with a fork until dough forms a ball.
On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top of crust. Brush with cream.
Bake at 400 for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.