Page 311 - Pie Squared

1 teaspoon coarsely ground black pepper

½ teaspoon ground cinnamon

¼ teaspoon allspice

⅛ teaspoon mace

HOT WATER CRUST

2¼ cups (265 g) all-purpose flour

½ cup (60 g) bread flour

1 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, cubed and cold but not frozen
6 tablespoons (65 g) rendered lard or leaf lard, cubed and cold but not frozen

½ cup (120 ml) boiling water

Egg yolk
1 tablespoon (7 g) (one ¼-ounce packet) plain, powdered gelatin

1 cup (240 ml) beef stock

Heat the oven to 400°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: Cut the potatoes into large chunks. Fill a medium
saucepan with water and add ½ teaspoon salt and the potatoes. Boil
until fork-tender, about 12 to 15 minutes. Drain, mash in the pot (a

few lumps never hurt the pie), and set aside. Combine the pork,
venison, onion, apple, carrots, parsley, thyme, 1½ teaspoons salt,
pepper, cinnamon, allspice, and mace in a large bowl.

For the crust: Lightly dust a Silpat (silicone baking mat) or
parchment paper with flour. Combine the flours and salt in a large,
deep bowl. Rub the butter and lard into the flours with your floured
fingertips until the mixture is coarse and sandy. Pour the boiling
water over the mixture and beat with a firm wooden spoon. As soon

as the dough is smooth, tip it out onto the Silpat. Form a ball and let
it rest until slightly cooler, about 5 minutes. If there are any flour