Directions (continued)

• blend. Add cheese; pulse until fine crumbs form. Add shortening and
• butter; pulse until coarse crumbs form. While processing, gradually
• add water until dough forms a ball.
• Divide dough in half with one ball slightly larger than the other;
• wrap in plastic wrap. Refrigerate for 30 minutes.
• For filling, in a large saucepan, saute the potatoes, carrots, celery
• and onion in butter for 5 minutes. Add garlic; cook 1 minute longer.
• Stir in broth; cover and cook for 10 minutes or until vegetables are
• tender.
• Combine flour and milk until smooth; gradually add to vegetable
• mixture. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Add the remaining ingredients; simmer 5 minutes longer.
• Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie
• plate. Trim pastry even with edge. Pour hot turkey filling into
• crust. Roll out remaining pastry to fit top of pie; place over
• filling. Trim, seal and flute edges. Cut slits in top or make
• decorative cutouts in pastry.
• Bake at 350° for 35-45 minutes or until crust is light golden
• brown. Yield: 6 servings.