Salmon Pie

For the Crust

1. In a large bowl, mix together flour and salt.
2. Mix in the oil with a fork until no dry flour remains and the mixture is about the consistency of peas.
3. Add the water and mix with a form until the dough comes together and cleans the sides of the bowl. (If it doesn't come together nicely, add more oil, 1 tsp at a time.) Press the dough firmly into a ball and wrap it in plastic wrap until you are ready to use it.

For the Filling

1. Heat butter in a large skillet. Add the onion and garlic. Sauté over medium heat until the onions soften, 3-5 min.
2. Remove the pan from the heat. Add the flaked and de-boned salmon, mashed potatoes, and pepper. Mix well, until an even mixture forms. Add the reserved canned salmon liquid as necessary so that the filling is not dry, but not too wet either. (You will probably need about half of the canned salmon liquid.)
3. Taste the filling and add salt as desired.

Putting It All Together

1. Preheat your oven to 425F.
2. Divide the pie crust dough into two portions. Set one aside, covered, for later. Roll the other, between two pieces of wax paper, into a 12 inch circle.
3. Place the crust into a 9 inch pie pan.
4. Spoon salmon filling into bottom crust, making sure the top is even.
5. Roll out the remaining crust dough, between two pieces of wax paper, to a 10 inch circle. Cut steam slits into the crust.
6. Dampen the edge of the bottom crust with a little cold water, and place the top crust over the pie. Press the edges firmly together, and flute as desired.
7. Cover the pie loosely with aluminum foil and bake for 30 minutes.
8. Remove the aluminum foil and bake for an additional 10-20 minutes, until the crust is golden.
9. Remove the pie from the oven and let it stand for 10 minutes before serving.