Directions (continued)

• in reserved flour mixture. Add potatoes and water; bring to a boil.
• Cook and stir for 1-2 minutes or until thickened. Reduce heat;
• simmer, uncovered, for 20 minutes or until potatoes are
• crisp-tender.
• Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut
• in shortening. Gradually add water, tossing with a fork until dough
• forms a ball.
• Divide pastry in half so that one ball is slightly larger than the
• other. On a lightly floured surface, roll out larger ball to fit a
• 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even
• with edge of plate. Add filling. Roll out remaining pastry to fit
• top of pie; place over filling. Trim, seal and flute edges. Cut
• slits in top.
• Brush top with egg. Bake at 450° for 20-25 minutes or until
• golden brown. Serve immediately. Yield: 6 servings.