Meatball Pie

Meatball Pie 1 pound ground beef 3/4 cup soft bread crumbs 1/4 cup chopped onion 2 tablespoons minced fresh parsley 1 teaspoon salt 1/2 teaspoon dried marjoram 1/8 teaspoon pepper 1/4 cup milk 1 large egg, lightly beaten 1 can (14-1/2 ounces) stewed tomatoes 1 tablespoon cornstarch 2 teaspoons beef bouillon granules 1 cup frozen peas 1 cup sliced carrots, cooked CRUST: 2-2/3 cups all-purpose flour 1/2 teaspoon salt 1 cup shortening 7 to 8 tablespoons ice water Half-and-half cream In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside. Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside. Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half. Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top. Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream. Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 6 servings.