2 c. plus 3 tbsp Hy-Vee all-purpose flour, divided
1 tsp Hy-Vee salt
2/3 c. plus 2 tbsp Hy-Vee shortening
4 to 5 tbsp cold water
3 tbsp Hy-Vee butter
1/2 c. diced onion
1/2 c. sliced carrot
1/2 c. frozen Hy-Vee corn
1/2 c. frozen Hy-Vee peas
1 medium potato, peeled and diced
2 cloves garlic, minced
1 tbsp chopped fresh parsley
1 tsp dried Hy-Vee thyme
1/4 tsp ground sage
Hy-Vee salt and Hy-Vee pepper, to taste
1 (14.5 oz) can Hy-Vee chicken broth
2 c. lump crab meat
1 tbsp Hy-Vee skim milk
All you do:
For 9-inch double pie crust, combine 2 cups flour and salt in a large bowl. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time. Toss mixture with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball; divide in half. Shape half of pastry into a ball on a lightly floured surface. With rolling pin, roll pastry 2 inches larger than inverted pie plate with rolling pin. Carefully lift pastry from countertop and place into 9-inch pie plate.
Preheat oven to 425 degrees.
For filling, melt butter in a large skillet over medium heat. Add onion, carrot, corn, peas, potato and garlic. Sauté for 5 minutes. Add parsley, thyme, sage, salt and pepper. Mix well. Sprinkle with 3 tablespoons flour and mix again. Add chicken broth and simmer for 5 minutes or until mixture is thickened. Add crab meat to mixture and stir well. Pour into pastry-lined pie plate.
Prepare second pastry ball following previous instructions. Place on top of chicken mixture in pie plate. Crimp edges of pastry to seal. Cut slits in top crust to allow steam to vent. Brush with milk to achieve golden crust.
Bake in 425-degree oven for 15 minutes. Place foil around edges if crust is browning too quickly. Reduce heat to 350 degrees and bake for an additional 25 minutes. Remove from oven and let cool for 15 minutes before serving.