How to make it

  • saute all filling ingredients together until meat is cooked. if you have some texmex style leftovers, use them instead!
  • while this is cooking up and filling your home with lovely aromas (sorry if you're using leftovers!), make the pie crusts. the amounts given are for 2 full crusts because I don't mind having extra laying around. it freezes quite well.
  • anyhow, combine flours and salt in large, preferably cold, bowl
  • cut in very cold lard, butter, or shortening with pastry knife or fork until the bits are pea sized
  • add water as needed to gather dough into a ball
  • depending on how fast you work, you may need to chill the dough for a bit. if the fat source is melting, it will stick to the roller so don't rush it.
  • preheat oven to 375
  • roll the dough ball(s) out on a floured surface. I like to use corn flour because i enjoy the texture.
  • once dough is desirable size and shape, fold in half, place in pie pan & unfold.
  • from here you can decide if you would rather have no top crust, an entire top crust, or MY FAVORITE a lattice top. prepare the rest of your dough accordingly. you will have plenty!
  • add filling
  • top with pickled hot peppers and bits of cheese, if desired
  • bake @ 375 for 30-40 minutes until crust is golden
  • garnish with a dollop of sour cream, if desired

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