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In a heavy frying pan (I use my cast iron frying pan) over medium-high heat, heat 2 tablespoons olive oil.
Sear the steaks, moving them with tongs a little so they don't stick to the bottom, approximately 5 to 6 minutes per side. The mixing, after water is added, is critical in making a pie dough - water should be added gradually to the dry ingredients and not all at once. Mix by hand with your fingers or a pastry blender Use a minimum amount of liquid and handle the dough as little as possible.
If too little water is added, it will cause a dry crumbly dough with poor handling qualities.

If pie has only a bottom crust, you can blind-bake (see #4 below) the crust and then moisture-proof it. Another way is to brush the unbaked bottom crust of a pie with a well-beaten egg white before filling. My mother, Dorothy Hagerman, taught me these tricks for achieving a nice golden brown top crust.
High-Altitude Baking: When making pies at high altitudes, pie crusts are not greatly affected.
You can either cook the steak by Pan-Searing or a very easy technique called Sear-Roasting.

Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like.
NOTE: If too much water is added, the dough will have to be mixed with more flour thus becoming overworked and tough. When ready to use, let the dough sit at room temperature approximately 20 to 30 minutes before rolling.

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