Pot Pie (Slippery Kind)
Recipe submitted by Wilma R. Reppert
Nationality/Ethnicity – Pennsylvania
Dutch
The Story Behind the Recipe
This is a
Pennsylvania Dutch recipe that my mother learned from her mother-in-law,
Lovina Wordon Reppert, to satisfy my father's wish for his mother's home
cooking. Our immigrant ancestor, Stephan Reppert, came to this county in
1727 from Bonfeld, Germany. He settled in Berks County, Pennsylvania,
along with many other German immigrants.
Ingredients:
-
5 cups flour
-
1 tablespoon
salt
-
1½ cups
shortening
-
1/3
cup fresh parsley, chopped (or 1 tablespoon dried)
-
2/3
cup water
-
6 medium
potatoes, peeled & quartered
-
Chicken or
beef
Preparation
Directions:
To prepare Pot
Pie dough, cut shortening into flour and salt mixture until pieces are
very fine.
Gradually add
water to flour, knead and roll out into a 1/8-inch
thick sheet. Cut into 2-inch squares and let dry for about an hour.
Meanwhile, cook
in a covered Dutch oven, beef until well done or chicken until tender in
two quarts of water. (It is best to sear the beef prior to adding
water.) Cool and debone and set aside.
Drop pie
squares into boiling broth one or two at a time. Add potatoes. Add
additional water or canned broth, if necessary. Add salt and pepper to
taste. Makes 8 servings.
