Beef Pie

This comes from the King Arther Flour 200th Anniversary Cookbook.

I was going to take a large top sirloin and make a beef pot pie out of it. However when I mentioned that to Sean, he lobbied hard for a double-crust pie instead. We found this one and made two pies. Even with the food processor, a non-trivial amount of work, but truly awesome and reheated amazingly well. I think you could freeze one for later.

3 Tbsp margarine, oil, drippings, etc.
1+ lb cubed or diced uncooked beef, turkey, chicken, lamb, etc. (I used beef)
1 large onion, chopped
1 C chopped bell pepper
1 C chopped celery
1 1/2 Cup sliced carrots
2 C mushrooms
2 C stock or broth
4 Tbs flour
egg wash (beat 1 egg with 1 Tbs water)

Heat oil or fat. Brown the meat. Remove.

Saute the onion (I added two cloves of garlic, diced), green pepper, celery, carrots and mushrooms. Pour in the stock and add the meat again. Cook uncovered until liquid reduced and meat tender, about 15 minutes.

Remove the pan from the heat. Stir in the flour until it is completely moistened. Return to heat and cook until sauce thickens.

Take lined pie plates. Brush bottoms with egg wash. Pour in filling. Cover with the remaining pie crusts, flute and vent. Brush the tops.

Preheat oven to 500 degrees 15 minutes before you are ready to bake the piees. Bake 10 minutes. Reduce heat to 375, bake 20 to 25 minutes more.

The Pie Crust

This one makes 4 crusts, enough for two double crust pies. It is an undertaking.

1 egg
1 Tbs vinegar
1/2 C ice water
4 C flour
1 Tbs sugar
2 tsp salt
1 3/4 C shortening

Beat egg, vinegar, water.

Cut together or, better yet, food process, the flour, sugar, salt and shortening. Add the liquid. Knead as little as possible. Roll out on a floured surface (ideally one of those round boards covered with sacking). Get a cheesecloth (?) sleeve for your rolling pin. Keep everything as cold as possible. Good luck.

Created January 12, 2002
Updated January 12, 2002