• Preheat oven to 400 degrees F.

for the filling

• Use large sauce pan to heat broth and turkey, bring to simmer, reduce heat and cover and allow to cook for about an hour. Stir occasionally and shred meat with fork as it cooks.
• Add peas and corn and stir well, allowing vegetables to unthaw and become warm but not over-cooked.
• Stir in flour to thicken, if necessary. Adjust flour to broth ratio for desired consistency.

for the crust

• Combine flour, salt and shortening in large mixing bowl and work together with a fork until pebbly consistency is reached.
• In separate bowl combine egg and vinegar. Whisk together with fork then stir in ice water.
• Pour egg mixture into flour mixture and rapidly stir together with fork until just combined using caution to not over-stir.
• Apply light dusting of flour to clean hard surface and roll out one half of dough.
• Using rolling pin, start on one side of rolled out portion and roll the dough on the pin.
• Carefully place pin over edge of pie pan and slowly unroll into pan allowing an inch or so to hang over sides.
• Place filling on bottom layer and roll out remaining dough and unroll on top of filling.
• Pinch edges of top and bottom layers of dough together and fold down and out as you make your way around the pie.
• Trim excess dough and crimp.
• Use pastry brush to apply light egg wash on top layer.
• Use small pairing knife to cut a few slits in top layer for ventilation.
• Bake for 1 hour or until golden brown.