In a large bowl, rub together All-Purpose Flour, Bread Flour, and Butter until a breadcrumb like texture is reached.

In a saucepan, over low heat, combine water, vegetable shortening, and salt. Heat until shortening is melted but do not bring the mixture to a boil.

Bring the pan to a rolling boil. Take off heat and pour the liquid into the flour immediately.

Mix with a spoon until the dough is cool enough to handle. Knead until the dough has a smooth texture and is fully incorporated.

Divide the dough into two balls. One should be ¼ of the dough and the other should be 3/4 of the dough. Roll the ¾ dough ball out to a ¼ inch thickness. Line the inside of a cake tin to cover all of the interior surfaces. The pastry is forgiving and patching will be okay.

Let the pastry chill until the filling is ready.

Preheat the oven to 375° Fahrenheit.

Line a baking sheet with aluminum foil and place salmon, skin side down if cooking with skin.

Combine 3 tablespoon of melted butter, garlic cloves, and brush the salmon with the butter.

Mix together brown sugar, Italian seasoning, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, ¾ teaspoon salt, and black pepper as desired. Sprinkle on top of the Salmon.

Bake the Salmon for 15-22 minutes or until flakey. Cut Salmon into chunks.

In a large saucepan, add 2 tablespoon of butter and melt over medium heat. Add onions and cook until lightly browned.

Add in spinach, peas, 1 teaspoon garlic paprika, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon salt, and black pepper as desired. Cook for 2-3 minutes. Remove from heat and add in salmon chunks. Allow to cool.

Fill prepared pastry. Roll out remaining ¼ dough ball into a circle, place on top of the pie, and crimp the lid to the sides. Create a steam hole in the center of the top of the pie. Chill until the oven is ready.

Heat oven to 400° Fahrenheit. Bake for 45-60 minutes.

Fill a large pot with water and add some salt. Bring to a boil. Add in potatoes and let cook for 5-10 minutes or until soft (but not easily turned into mash).

In a large saucepan, add butter and let melt over medium heat. Add onions and cook until lightly browned.

Add in mushrooms and brussels sprouts and cook for 3-5 minutes. Add in potatoes and *spices* and cook for another 1-2 minutes. Let cool.

Fill prepared pastry. Roll out remaining ¼ dough ball into a circle, place on top of the pie, and crimp the lid to the sides. Create a steam hole in the center of the top of the pie. Chill until the oven is ready.

Heat oven to 400° Fahrenheit. Bake for 45-60 minutes.

Combine apples, ¼ cup sugar, all-purpose flour, lemon juice, and ¼ teaspoon cinnamon. Place in the bottom of the pie shell.

In a large bowl, mix together pumpkin puree, evaporated milk, ½ cup sugar, eggs, meted butter, ¾ teaspoon cinnamon, salt, and nutmeg. Pour over the apples.

Fill prepared pastry. Roll out remaining ¼ dough ball into a circle, place on top of the pie, and crimp the lid to the sides. Create a steam hole in the center of the top of the pie. Chill until the oven is ready.

Heat oven to 400° Fahrenheit. Bake for 45-60 minutes.