Page 308 - Pie Squared

difficult. Roll the larger piece of dough to 11 by 15 inches. Transfer it
to the slab pie pan and press into the corners allowing any excess to

drape over the edges. Fill the bottom crust with the pork filling
carefully and thoroughly, trying to pack the meat mixture into the pan
and avoiding air pockets. Smooth the filling with an offset spatula.
Beat the egg yolk and brush it over the edges of the bottom crust.

Roll out the top crust on the Silpat to 10 by 14 inches and transfer
it to the pan, draping it over the filling. Trim the top and bottom crusts
to ½ inch beyond the edge of the pan. Crimp, pinch, or otherwise get
decorative with the edges, making certain the top and bottom crusts

are completely sealed. Take the trimmings and make decorative
pieces for the top of the pie. I like to put a leaf or a pair of leaves on
each serving. Using a small (½-inch) cookie cutter or the bottom of a
pastry tip or a chopstick, pierce a hole through the top crust for each

portion of pie. Brush the top crust and edges generously with the rest
of the egg yolk. Get that pie in the oven (on top of the steel, stone, or
baking sheet if using). Bake for 50 minutes, until deeply golden
brown and the filling is bubbling under the steam vents.

Cool the pie on a wire rack for no more than 5 or 10 minutes. Put
the gelatin in the bottom of a heat proof measuring cup or another
pitcher with a spout. Bring the stock to a boil and stir it into the
gelatin. Using the funnel, gently pour about a teaspoon of the hot

gelatin into each of the holes in the top crust. Allow the pie to cool,
then chill for 2 hours, or overnight, before serving. Don’t forget the
mustard.

Techniques: Hot Water Crust (here), Crimp and Slash (here),
Lattices, Cutouts, Stamps, and Shapes (here)

Swaps:

There are no crust substitutions for an English-style pie.

For a variation on this pie, with holiday-spiced filling, see the
Christmas in London Slab Pie here.