Divide dough making bottom part a little larger than top and wrap and put in ice box an hour or so. Use a deep pie shaped pan. For the kidneys, rinse and cut into small pieces (throwing away the tough core) rinse again and put in bowl of water to which you add a 1/4 teaspoon salt or 2 teaspoons of vinegar. set in ice box for an hour then drain and rinse.
Roll crust for bottom of pan and put it in. Then layer of cubed meat and kidneys and potato, salt and pepper. Layer to the top. Then roll out top crust and set aside. Sprinkle about 1/4 cup of flour (maybe more, just enough!) to make the gravy a little thick. Then add cold water nearly to top of pie but not so much that it will boil over when cooking. Put top crust on and seal. Prick top crust 4 or 5 times. Allow about 2 hours cooking time at 325 degrees or lower. Preheat oven at 350 degrees and then turn it down so that the pie cooks slowly.
If you're not into kidneys, just make a meat and potato pie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 22.2mg||1 %|
|Potassium 199.2mg||5 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10.5g|
|Protein 1.4g||2 %|
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Calories per serving: 53
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