Tuna And/Or Vegetable Pot Pie

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This is a versatile recipe that can be made with tuna or not for a vegetarian pie. IMHO, the crust rivals Marie Callendars pot pies! And if you happen to have leftovers, just slice a wedge and microwave it a couple of minutes...it's just as good as the first day.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Make crust first.
  3. In a large bowl, mix flour and salt thoroughly.
  4. Add shortening and cover with flour.
  5. Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
  6. Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
  7. Do this only until dough starts to form a loose ball.
  8. It may not be necessary to use all of the water.
  9. Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
  10. Place in coldest part of refrigerator until ready to use (at least 15 minutes).
  11. Mix all filling ingredients well, except tuna.
  12. Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
  13. *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
  14. Take dough out of frige.
  15. On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
  16. Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
  17. The key to a flaky crust is to handle it as little as possible.
  18. Put bottom half in dish, then filling, then cover with top half.
  19. Crimp edges together using your fingers and make ventilation holes in center using a fork.
  20. Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
  21. Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
  22. Check every 15 minutes.
  23. If edges start to brown too much cover them with foil.
  24. Cool 10 minutes before serving.