Instructions: To Make the Pastry:
Place the dry ingredients and shortening in a large mixer bowl and blend until it has the texture of coarse crumbs. In a small bowl, beat together the egg, vinegar, and water. Drizzle over the flour mixture and mix thoroughly. Shape the dough into a 6-inch patty, wrap in plastic wrap, and place in the freezer for 45 minutes, or refrigerate overnight.

To prepare the dough for pie, form it into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze.

Makes enough for 2 pies with top crusts.

To Make the Pork Pie:
In a deep skillet, melt the butter over medium heat. Add the filling ingredients except the potatoes and crackers, and cook until the meat is done, about 15 minutes. If the mixture is too juicy (and this will vary), spoon out some of the juices. It should not be too dry, however.

Meanwhile, boil the potatoes until tender. Mash just enough to make coarse pieces, the size of a pea. Crush or pulse the crackers in a food processor until finely ground. Add potatoes and cracker meal to the meat mixture and combine. If it seems too moist, add a few more crumbs. Remove the bay leaf and set aside to cool for at least 30 minutes, or overnight.

Preheat the oven to 375. Roll out the bottom crust and line a 10-inch deep- dish pie pan. Pack the meat mixture firmly into the pie shell, top with the top crust, slash the top in a decorative pattern, and sprinkle with paprika. (The pie can be frozen at this stage - it should be thawed very slowly before baking.) Bake for 1 hour, or until juices bubble up in the center of the pie.

Makes 8 to 10 generous servings.

NOTE: "Tourtiere, or pork pie, is French Canadian in origin and is traditionally eaten on Christmas Eve after Mass. It was first made with passenger pigeons, or tourtes, as they were known to the Bretons living in Nova Scotia. But the birds, once plentiful, have vanished from the skies - and from the pies as well. When the French Canadians started migrating into the Upper Midwest, they brought the recipe with them, substituting the local pork and beef for bird. It is a savory and sturdy pie that can be made in advance and frozen, and served hot or at room temperature with hot spiced applesauce. The filling is best prepared one day in advance to allow the flavors to marry."

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