Ingredients

Instructions

  1. Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
  2. Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
  3. Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
  4. Roll the dough out on a floured surface and knead until smooth.
  5. Cut the dough in half and chill the 2 balls of dough until needed.
  6. Filling:
  7. While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
  8. I personally don't like any bones, no matter how soft they are in my pie!
  9. Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
  10. Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
  11. Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
  12. Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
  13. Add enough salt that you can taste it through the potatoes sufficiently.
  14. Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
  15. Line the pan with dough and add mashed potato mixture evenly into the pan.
  16. Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
  17. Make incisions in the dough like this:/// or like this:+.
  18. Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
  19. Serve right away--we like it with butter melted on top and salt and pepper.