Tuna And/Or Vegetable Pot Pie

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
20
Yields:
1 pie
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes