In a ceramic pie dish sits a golden, flaky crusted pie. The top of the pie has a little ceramic wherry stuck in it, to let out the steam, while the sides have been pinched with a fork to resemble little avian footprints. Cooked to a golden brown, the insides steam and hiss with the heat radiating from them. A slice cut, reveals the insides to be stripped wherry, fingeroots, whiteroots and a smattering of peas in a thick, cream sauce. Oh, wherry pie! Trini's favorite.

Wherry Pie

• 2 pie crusts (see below--one for the top of pie, one for the bottom)

• 2 large boneless wherry breasts

• 8oz of whiteroots, fingerroots and peas (combined)

• Tin of gravy (your choosing)

• Egg for glazing

• 1/4 cup of water

• buillion cube

1. Make the pie crust (below) and set it aside. Also take the egg crack it into a small container, beat, and set it aside. Also, boil water, and mix buillion cube in it, set it aside.

2. Dice chicken and veggies.

3. Sautee chicken in a frying pan, with the buillion water, until chicken is white. Then set to one side of the pan, on the free side, fry the other vegetables until warm.

4. Add gravy to pan and heat until hot, but not boiling.

5. Remove from heat, and let cool, covered.

6. While mixture is cooling, roll out the dough and place in a pan. Place mixture into pan, and then cover with another layer of dough.

7. Cut two slits in the dough top. Take the beaten egg, and gently brush a layer over the top of the pie.

8. Cook at 375 degrees for 1/2 hr to 45 minutes, or until crust is a golden brown.

Crust for an 8-9 Inch Pie

• 1 cup of all purpose flour

• 1/2 teaspoon salt

• 1/3 cup of shortening or oil

• 2 to 3 tablespoons of cold water

1. Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans the side the bowl. One or two tablespoons of water can be added if needed.

2. Gather dough into ball; shape into a flattened round circle on lightly floured board. With floured rollingpin, roll dough to 2 inches larger than inverted pie pan. Fold pastry into quarters; ease into pan, and then unfold.

3. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.