Page 270 - Pie Squared

oven over medium-high heat until shimmering. Add the onions and
cook until translucent, about 8 minutes. Add the carrots, celery,

thyme, and sage. Stir well to coat the vegetables in oil and cook until
slightly tender, 4 or 5 minutes. Splash in the wine and cook until the
pan is nearly dry.
Over medium-high heat, add the butter and cook until foaming.

Sprinkle the flour over the vegetables and cook, stirring, until the
flour smell goes away and the roux (the paste created with butter
and flour) has turned golden, about 4 minutes. Pour in the gravy and
water and bring to a boil. Reduce the heat and let the stew bubble

away until thickened, 5 or 6 minutes. Stir in the turkey and green
beans. Most of these ingredients will have been seasoned already,
so taste and season judiciously with salt and pepper. Cool the filling
for at least 30 minutes before filling the pie.

Place a sheet of parchment in the crust-lined pie pan, weight with
pie weights, and blind bake the crust (on top of the steel, stone, or
baking sheet if using) for 20 minutes. Remove the paper and weights
and place the pan back in the oven for 5 more minutes to dry out the

crust. Reduce the oven temperature to 375°F.
Spoon the filling into the crust, smoothing the surface. Pinch off
walnut-sized pieces of stuffing and dot the top of the pie. Drizzle the
stuffing nuggets with the melted butter and slide the pie back into the

oven. Bake until the stuffing is toasty brown and the filling is
bubbling, about 25 minutes longer. Serve hot.

Techniques: Butter and Shortening Crust (here), Mixing and Rolling

Out (here), Crimp and Slash (here), Blind Baking (here)

Swaps:

Both the All-Butter (here) and Leaf Lard Crust (here) are equally

suitable for this single-crust pie.

A Caramelized Onion Crust (here) adds another layer of flavor, like
an onion kaiser roll.

Almost anything left over from Thanksgiving will find a place in the