Best Pasties In Butte Montana Recipes

GRAMMA SCHULER'S PASTIES (A MONTANA PASTY RECIPE)

Steps:

• Preheat oven to 400F.
• Prepare Gramma's Pie Crust in the quality you desire. Cover and let rest. Note: see crust recipe to see the correct quantity. Depending if you make your pasty in individual pies or in traditional pie form.
• Mix all the ingredients in mixing bowl.
• Roll out crust. Fill with meat mixture. Dab mixture with butter. Fold over top crust. Vent.
• Bake for 30-40 minutes or until golden brown.
• These ingredients make one nine-inch pie shell. If you are making a traditional pie, double the ingredients. If you are making four individual pies, triple the ingredients.
• Sift the flour and salt together in a large bowl. Cut the lard and butter into the flour using a fork or cutter until the fat pieces are the size of peas.
• Add water gradually, gently mixing with your hands until dough hold together. Do not overmix or the crust will be tough. Cover the dough with plastic wrap and chill before using.

BUTTE PASTY DOUGH

Steps:

• In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly.
• In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar.
• Add enough cold water to make 1 cup, stir mixture well.
• Stir liquid mixture into flour and shortening until combined.
• Do not over-work dough or crust will be tough and not flakey.
• Roll out, between plastic wrap works well.
• Fill with your favorite pasty filling.
• Bake at 350-375°F for approximately 60 minutes, or until crust is browned and filling is cooked.
• *You can brush with an egg-wash before baking for a nice light brown crisp.