For Shortcrust

Cup of Yum
1. In a bowl, mix the flour, sugar, and salt
2. Using the paddle attachment of the mixer. Combine the shortening and the butter together on medium speed until smooth and creamy
3. Add the egg yolks one at a time beating well after each addition. Clean the sides of the bowl with a spatula
4. Slowly add the flour mixture until combined
5. If the mixture seems crumbly dry, add a tablespoon of water at a time
6. Divide dough into two uneven parts (more for the bottom than the top). Flatten pieces into a disk and refrigerate for 30 minutes minimum 

For Chicken Filling

1. In a large pot, heat the oil on medium heat
2. Sautee the onions, peppers, and tomato until they soften. Season will salt and pepper
3. Add the chicken and mix until combined
4. Add the stock, wine, ketchup and Worcestershire sauce. Mix and cook until the wine reduces by half
5. Add the raisins, capers, and olives. Check for seasoning and add more if needed
6. Let the filling cool while rolling out dough

Assembly

1. Preheat oven to 350 degrees F
2. Grease a large baking pan
3. Roll out bottom dough in between 2 sheets of parchment paper until 1/4 inch thin
4. Peel out top paper and invert the bottom paper into the baking pan. With your fingers, press dough into the bottom and sides of the pan
5. Peel off paper, correct breakage and cut the excess dough. Prick the bottom of the crust with a fork
6. Bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes
7. Add the filling
8. Roll out top dough in between 2 sheets of parchment paper until 1/4 inch thin
9. Using the baking pan as a guide, trace the size of the pan using a knife
10. Peel out top paper and cut the dough. Invert the bottom paper into the baking pan. 
11. Make decorations with leftover dough to cover up imperfections
12. Cut 2 slits in the middle of the pie
13. Bake for 40-50 minutes. If top crust begins to brown too much during baking, cover with foil
14. Remove from oven and let cool for 10 minutes before cutting
15. Enjoy