Page 269 - Pie Squared

2 cups (170 g) cooked carrots or sweet potatoes; or 2 medium carrots,
peeled, cut in half, and sliced into ½-inch half-moons

3 stalks celery (85 g), sliced ½ inch thick

1 heaping teaspoon fresh thyme leaves

½ teaspoon fresh sage leaves, minced

¼ cup (60 ml) white wine or water

4 tablespoons (56 g) unsalted butter

¼ cup (30 g) all-purpose flour

1 cup (240 ml) leftover gravy plus ½ cup (120 ml) water; or 1½ cups (360 ml)
turkey or chicken stock

12 ounces (340 g) fully cooked turkey, cubed or shredded (about 2 cups)

¾ cup (85 g) cooked green beans or frozen petite peas
Kosher salt and freshly ground black pepper, if needed

3 cups leftover stuffing

4 tablespoons (56 g) unsalted butter, melted

For the crust: In the food processor, pulse the flour, butter,
shortening, and salt until the fats are in small pieces coated with

flour, about 15 times. Add the water and vodka (if using) all at once
and process until the mixture almost forms a ball. Form the dough
into a 3- by 4-inch rectangle using plastic wrap and a bench scraper

to firmly press the dough into a cohesive form. Wrap tightly and
refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Roll out the crust to 11 by 15 inches and place in the slab pie
pan, pressing it into the corners of the pan and allowing the excess

to drape over the sides. Pierce the crust all over with the tines of a
fork or a docking tool. Crimp the edge. Refrigerate.
Heat the oven to 425°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
For the filling: Warm the olive oil in a deep, wide skillet or Dutch