Page 312 - Pie Squared

lumps, knead it further. Divide the dough into two pieces, one slightly
larger than the other.

Work quickly: If the dough cools, it will become stiff, brittle, and
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 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 place 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 heatproof measuring cup or a pitcher
with a spout. Bring the stock to a boil and add it to the gelatin. Stir
well and, using a funnel, gently pour about a teaspoon of the hot
gelatin into each hole in the top crust. Allow the pie to cool. Chill the

pie 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:

Venison or elk make a splendid pie but lean ground beef is a good
substitute.