Ingredients
2 cups all-purpose flour1/3 cup shortening1/4 cup cold butter5 to 7 tablespoons ice waterFILLING:2 medium red potatoes, chopped1 tablespoon water2 tablespoons butter3 tablespoons all-purpose flour2 cups 2% milk1/4 teaspoon garlic powder1/4 teaspoon pepper1 pound bacon strips, cooked and crumbled1 medium onion, chopped1 cup chopped fresh or frozen broccoli, thawed1 cup shredded cheddar cheese
Preparation
Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool.
On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet.
Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.
