Savory Pie Crust
Why I Love This Recipe
Ingredients You'll Need
1 cup unsalted butter, cold, cut into cubes
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup ice-cold water
Beef Pot Pie
1 pound stew beef, cut into small cubes
1/3 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 tablespoons canola oil
1 large sweet onion, diced
4 small carrots, peeled and diced
1 medium Yukon Gold potatoes, diced
1 dark beer
chicken stock, to cover (2-3 cups in my case)
1 cup peas
1 teaspoon dried thyme
1/2 teaspoon cracked black pepper
Directions
Savory Pie Crust
Add flour, salt and cayenne to the bowl of a food processor and pulse briefly to mix.
Add the cubed butter and toss them with the flour until they are broken apart and coated. Pulse briefly 7-10 times until the mixture is mealy, transfer to a bowl and cut up any remaining large pieces being careful not to warm the dough with your hands.
Add the ice water 1 tablespoon at a time and fluff the mixture gently with your hands to mix. There shouldn't be any pressing going on, just scooping from the bottom and sort of tossing with open fingers until you've added
enough water that the dough is mostly pecan sized lumps. (You probably won't need all of the water.) When it gets to that point gently and
quickly bring it together into a disk, cover
with cling film (I used the butter wrappers) and refrigerate for at least half an hour.
Beef Pot Pie
Preheat the oven to 375 F.
Heat the oil in a Dutch oven over medium-high heat.
Toss the beef with the flour, salt and cayenne until well coated.
Brown the beef on all sides, remove from the pan and set aside. Add the onion and carrots to the pan and cook 5-7 minutes or until onions are soft.
Return the beef to the pan along with any leftover flour and cook 60 seconds.
Add remaining ingredients and bring to a simmer. Cook about 20 minutes or until mixture is slightly thickened and potatoes are nearly cooked through.
Transfer filling to pie tins.
Roll out crust, cut appropriate sized disks and place atop filling.
Bake at 375 about 30 minutes or until crust is golden.
