Stroganoff Pie

BEEF FILLING
Brown beef, onions and mushrooms in oil in a large skillet until beef is cooked through and onions and mushrooms are tender. Add salt, pepper and thyme, adjusting salt and pepper if necessary. Mix in parsley and bread crumbs.

Make a “well” in the center of the beef mixture and put cream cheese in it. Over low heat, cut up cream cheese as it melts and mix in until cheese is completely combined with meat mixture. Remove from heat and set aside.

CRUST INSTRUCTIONS
**Have a 9-inch square baking pan ready.**

Combine all dry ingredients, including onion, in a large mixing bowl. Cut butter into 5 or 6 pieces and add to flour mixture. Add shortening. Using a pastry cutter, cut butter and shortening into flour mixture until it resembles coarse crumbs (approximately pea sized). Add beaten egg and 6 Tablespoon cold water. Mix liquids with flour/butter mix until it comes together and there are no “dry flour” parts. Add more water, if necessary, 1 Tablespoon at a time. Do not overmix, but be sure that the liquid and flour are completely combined. Use your hands to pull chunks of dough together, if necessary. Dough should not be sticky, but should not be dusty-dry, either. You should be able to work with it without it falling apart OR making a sticky mess of your hands.

Divide dough into 2 parts, 1/3 to 2/3 ratio. Flour the surface you’ll be working on – for me, this is usually the counter. Dust the rolling pin with flour. Take the bigger portion of dough and pat it into a rough ball shape. Then press it slightly flat with your hands and roughly shape it into a square. With the rolling pin, roll into a square approximately 12-13″ across. Loosen dough from counter, if necessary, with a spatula. Fold into half and then into fourths. Gently set in baking dish and unfold. Lightly press crust into pan and up sides.

Spoon filling evenly into bottom crust. Roll out top crust into roughly a 10 inch square. Fold into fourths and set on top of filling and bottom crust. Trim edges of both bottom and top crust. Roll the top crust edge underneath itself and press to seal it to the bottom crust. Make the outer edges pretty if you like, or just keep it rolled smooth. It looks nice either way.

Cut “X” slits in top of crust – 3 rows of 3. This isn’t totally necessary, but looks pretty and designates 9 even pieces.

Lightly beat 1 egg with 1 Tbsp of milk. Brush over entire top crust with pastry brush.

Bake at 375 degrees for 35-40 minutes, until crust is golden brown. I use a glass pan, so if you are using metal, I recommend checking on this before 35 minutes. Let stand at least 5 minutes before cutting into squares. Enjoy!