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.
- 2 1⁄4 cups all-purpose flour
- 1 cup chilled Butter Flavor Crisco (Crisco Sticks work best)
- 1 teaspoon salt
- 1⁄2 cup ice cold water
- 1 egg
- 2 tablespoons water
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (5 ounce) can evaporated milk
- 2 (6 ounce) cans albacore tuna in water, well drained
- 1 1⁄2 cups thawed frozen vegetables (peas, carrots, green beans, or corn work best)
- 1⁄2 cup thinly sliced mushroom
- 1 garlic clove, minced
- 1⁄2 cup diced shallots or 1⁄2 cup onion
- 1 teaspoon dried parsley
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground cayenne pepper
- Preheat oven to 425 degrees F.
- Make crust first.
- In a large bowl, mix flour and salt thoroughly.
- Add shortening and cover with flour.
- 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.
- Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
- Do this only until dough starts to form a loose ball.
- It may not be necessary to use all of the water.
- 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.
- Place in coldest part of refrigerator until ready to use (at least 15 minutes).
- Mix all filling ingredients well, except tuna.
- Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
- *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
- Take dough out of frige.
- On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
- Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
- The key to a flaky crust is to handle it as little as possible.
- Put bottom half in dish, then filling, then cover with top half.
- Crimp edges together using your fingers and make ventilation holes in center using a fork.
- Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
- Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
- Check every 15 minutes.
- If edges start to brown too much cover them with foil.
- Cool 10 minutes before serving.