Page 306 - Pie Squared

ENGLISH-STYLE PORK SLAB PIE

WITH A HOT WATER CRUST

Serves 16 to 20

Pork pie is so ubiquitous in Britain that a hat was modeled on its
classic shape. Often served with pickles and mustard and appearing
in butcher shops, on pub menus, and in Dorothy Sayers mysteries,
these pies differ from an American meat pie in a few striking ways.

The hot water crust is more sturdy than flaky, but it’s gloriously shiny
and incredibly easy to shape and crimp. Rolling it on a silicone
baking pad (Silpat) or parchment will make the transfer to the pan
much easier. In this case, the filling is raw when sealed inside the

crust, and rather than a flour or cornstarch-based gravy, relies on the
addition of gelatin after baking to form a seal around the filling,
keeping the dough from becoming soggy. Because the gelatin is a
distinct player in the pie, use excellent, preferably homemade, stock

in the preparation. The crust is a little tricky and demands quick and
efficient work to be successful, and pouring in the liquefied gelatin is
not for the faint of heart (and you’ll need a small funnel), but it’s well
worth the effort. The English know things about pie.

Make Ahead: The pie should be made in one fell swoop as it’s hot
crust touching raw meat; however, the pie is truly the most delicious
the day after it’s baked. The flavors develop after a rest, so make it
at least a day ahead, or even two. The pie keeps very well for 3 or 4
days.

FILLING

2 pounds (900 g) ground pork

½ pound (225 g) thick-cut smoked bacon, finely chopped