To make the crust for a traditional meat pie, start with 4 ounces of shortening, 5 1/2 ounces of flour, 1/2 tablespoon of salt and 4 1/2 ounces of cold water. Combine the flour, salt and cold water, and add the cold water. Mix the dough, form it into a ball and refrigerate for 2 hours. After, divide the dough in half, and roll out two pie crusts.
Heat 1 tablespoon of oil in a large pot, and add 2 pounds of ground pork and one minced onion. Cook for 45 minutes, stirring frequently. Once the pork is cooked, drain the fat. Add 3/4 cup of grated potato and flavor with salt, pepper and allspice. Stir, remove from heat and let the mixture rest for 20 minutes.
Preheat the oven to 400 degrees Fahrenheit. Prepare the bottom pie crust by laying it in a pie tin and poking holes in the dough. Pour the meat mixture into the crust, leveling with a spatula. Place the top crust over the meat, and pinch the edges of the two crusts together.
Beat together one egg and 3 tablespoons of milk. Brush the top crust with the egg wash, and cut slits to allow the steam to vent. Bake for 10 minutes, reduce the heat to 350 degrees and cook an additional 15 minutes.Learn more about Meat