\nCrust:<\/strong><\/p>\n
- \n
- 3<\/span>cups AP flour<\/span><\/li>\n
- 1<\/span>tsp salt<\/span><\/li>\n
- 16<\/span>TBS butter\/shortening<\/span><\/li>\n
- 6-8<\/span>TBS ice water<\/span><\/li>\n<\/ul>\n
Pie:<\/strong><\/p>\n
- \n
- 2<\/span>lbs turkey, chopped into bite sized pieces<\/span><\/li>\n
- 2<\/span>lbs potatoes, peeled and cut into bite sized pieces<\/span><\/li>\n
- 1<\/span>cup baby carrots, cut into bite sized pieces or \u00bc\u201d thick sliced whole carrots<\/span><\/li>\n
- 1<\/span>cup celery, sliced \u00bc- \u00bd\u201d thick <\/span><\/li>\n
- 1<\/span>cup frozen pearl onions<\/span><\/li>\n
- 1<\/span>cup frozen corn<\/span><\/li>\n
- 1<\/span>cup frozen baby peas<\/span><\/li>\n
- 6-8<\/span>cups turkey gravy<\/span><\/li>\n
- 1<\/span>egg, beaten with 1 tsp milk for egg wash<\/span><\/li>\n<\/ul>\n
Special equipment: <\/strong><\/p>\n
- \n
- 9- to 12-inch cast iron pan<\/span><\/li>\n<\/ul>\n
Crust:<\/strong><\/p>\n
Pulse the flour and salt in a food processor for a couple of seconds. Many recipes call for putting the food processor bowl and ingredients in the refrigerator\/freezer for 30 minutes at this point. If it\u2019s hot you might try that.<\/p>\n
Add the cubed butter and cubed shortening to the processor and using pulses mix into the flour until it resembles coarse crumbs.<\/p>\n
Add \u00bc cup of the ice water and pulse a few times. Add another TBS water, pulse and repeat until the dough starts to come together in a ball.<\/p>\n
Dump dough onto a floured surface, form into two discs, 3\/8 for one and 5\/8 for the other, wrap and refrigerate for at least an hour.<\/p>\n
Pie:<\/p>\n
In a medium pan, add the potatoes and carrots cover in water, and bring to a boil. After 5 minutes, add celery and pearl onions. Cook until potatoes are almost done. Baking will finish them. Drain, rinse to cool and set aside.<\/p>\n
Make or heat the gravy in a 6-qt stock pot or Dutch oven. Add the turkey and heat through. Add the vegetables and the frozen corn and peas and bring to a boil.<\/p>\n
Taste and adjust seasoning.<\/p>\n
Preheat oven to 375\u00b0F to 400\u00b0F.<\/p>\n
Brush the bottom and sides of a 12-inch cast-iron skillet or similar with vegetable oil. Set aside.<\/p>\n
Roll out the larger dough to an 18-inch circle (for 12-inch pan). Lift and place the pie crust and fit firmly onto the bottom and sides of the pan. There should be overhang all around.<\/p>\n
Ladle enough of the hot turkey mixture into the pie crust to nearly fill the pan.<\/p>\n
Lay the second crust on top. Lift and fold the edges under and crimp to seal.<\/p>\n
Brush with egg wash and cut four 2-inch slits in the top to release steam.<\/p>\n
Place on a sheet pan to catch drips and bake for 45 minutes or until the top is browned and the filling is bubbling through the slits.<\/p>\n
Remove from the oven and let sit ten minutes.<\/p>\n
Serve.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/TurkeyPie.jpg?resize=300%2C225\")
<\/p>\n","protected":false},"excerpt":{"rendered":"Yield: 8 Servings Scott Nowell This is a complete all in one meal. Yes, you can substitute chicken. For a jumbo pie, use a 12\u201d cast iron pan for a baking dish. This recipe easily made enough for 2 12\u201d pies or 4 normal sized ones. For the crust use all butter or a combination of butter and shortening. Crust: 3cups AP flour 1tsp salt 16TBS butter\/shortening 6-8TBS ice water Pie: 2lbs turkey, chopped into bite sized pieces 2lbs potatoes,…<\/p>\n
- 2<\/span>lbs potatoes, peeled and cut into bite sized pieces<\/span><\/li>\n
- 1<\/span>tsp salt<\/span><\/li>\n