Dishpan Butter Cluck Pie
1 xiii~week~old chicken (2 1/2 to 3 pounds broiler-fryer chicken)
5 cups self~rising flour
1 cup shortening (Yes, that is correct: ONE CUP of shortening. No doubt, eaters of Geemaw Sudie’s Dishpan Butter Cluck Pie wouldn’t want to make this receipt a weekly habit.)
2 cups yellowmilk (Yes, that is correct: TWO CUPS of buttermilk. No doubt, eaters of Geemaw Sudie’s Dishpan Butter Cluck Pie wouldn’t want to make this receipt a weekly habit.)
8 ounces butter (Yes, that is correct: ONE CUP of butter. No doubt, eaters of Geemaw Sudie’s Dishpan Butter Cluck Pie wouldn’t want to make this receipt a weekly habit. Hmm. Is there an echo in here???)
pretty near 2 quarts hot water
Salt-sprinkle chicken that’s already been cut into serving-size pieces; set to the side. After large-bowling the flour, cut in the shortening and add enough yellowmilk to make a dough. Knead for several overs and again on a floured board. Divide the dough. After rolling one part of it very thin, cut it into regular-width ribbons. Line the bottom and sides of a buttered "‘namel that‘s been soap cleaned and staretilized. I won’t be having no ‘Sam and Ellie’ in my chicken," says Geemaw Sudie. (NOTE: If you don’t have an enamel dishpan, you can make nicely do with a 6-quart roasting pan or a large casserole.) Place about half of the uncooked chicken detail over the dough strips in the pan; add lumps of butter between the bird parts and sprinkle with pepper to suit your tongue buds. Place the thick threads of dough on the chicken until you can’t see it anymore, then place what’s left of the poultry chunks on the biscuit dough you just laid down. Repeat with the pepper and butter. Be sure to save back enough butter to laquer two crusts. (Heaven forbid you run out of butter! lol!)
Fetch the set aside dough and roll half of the remaining bulge into "large enough" to make a blanket to cover the pan. Seal it to the side crusts by putting your fingertips to good use. Dampen the pie’s dough mantle plenty well with water, then make a small hole in its middle and pour in enough boiling water to barely float the crust. Cook in a 450* hot oven for nearly a half hour. That’d be just until the crust is browned. Remove from the oven and butter~brush the crust all generouslike. Roll out another top crust to
the other cooked crust with. Back in the oven the pie goes ten minutes more, then brush with butter yet again.
Slow the oven down to a heat that’s lowly, and continue cooking until the chicken is fork~tender. Add more water if the concoction gets too dry. Cook time for dishpan pie is about 1 hour and 45 minutes, and she serves six. Unless Cousin Ludie Earl comes to town.