Its probably obvious by now how much I adore pastry, so when I was told that July’s O-Rama project was to be based around pie I was ecstatic! I love pie! Rhubarb, blackberry, keylime– you name it. But you know what I love more than fruit pie? Meat pies. Pasties, pot pies- mmm.
For last month’s cloak and dagger, I decided to include a meat pie on the menu. With a combination of lamb and beef, feta and phyllo, and a relatively standard mire poix, I crafted the above pictured pie.
The most important thing about any pie is the crust- don’t debate this, no matter how delicious the fillings might be, a soggy crust will ruin the entire thing. So what to do about pie crust? Well, phyllo does work wonders in my opinion, but I also recognize that phyllo doesn’t always accompany everything harmoniously. Below is my recipe for perfectly flaky pie crust.
1 C all purpose flour
4 TBSP cold unsalted butter, cubed
1 TSP kosher salt
1 TSP sugar
4-6 TBSP ice water
Sift dry ingredients together, and cut in the butter until dough begins to resemble peas. Add ice water slowly until a ball forms, make sure not to overwork, as the butter will melt. Let rest for at least an hour in the refrigerator. Then you will have perfectly flaky pie crust at your disposal!