Ingredients
2-1/4 cups all-purpose flour1 tablespoon sugar1-1/4 teaspoons salt1/2 cup shortening1/4 cup butter3-1/2 to 4 tablespoons cold waterFILLING7 cups sliced peeled potatoes1 medium onion, sliced1-1/2 teaspoons salt1/2 teaspoon pepper1 tablespoon minced fresh parsley2 tablespoons butter1/2 cup half-and-half cream
Preparation
Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
