Turkey Pot Pie
Grandma Wideman’s Pastry Recipe
5 cups of all-purpose flour sifted together with 1½ teaspoons of salt
1 pound of Tender flake lard, chilled
1 egg beaten in the bottom of a 1 cup measure
Add ice water and 2 tablespoons of white vinegar to fill the cup
Method
Cut lard into little pieces
Add half of the lard to flour mixture and blend with a pastry blender until the mixture looks like cornmeal
Add remaining lard and blend until the mixture looks like small peas
Add egg, water and vinegar mixture a small amount at a time
Mix with a fork until ball forms
Knead the dough lightly on a lightly floured board
Chill to relax the gluten for at least an hour
Keeps for several days in the fridge and for several weeks in the freezer.
Filling Recipe
4 tablespoons butter
1 medium onion divided
2 stalks celery ½ inch diced
2 large carrots peeled and ½ inch diced
3 tablespoons chopped parsley Italian parsley
Salt and pepper to taste
4 cups good turkey stock made from the bones from the leftover turkey
3 Yukon gold potatoes, peeled and diced
½ cup green peas
2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
½ cup 35% cream
Method
Preheat oven to 425 degrees F
Roll out bottom pie crust and place in the 10 inch pie pan and set aside
Roll out the top pie crust and reserve
Place 2 tablespoons of the butter in a large sauce pan
Add the onion, celery, carrots and cook until the vegetables are tender
Add the turkey stock and bring to a boil
Add the Yukon gold potatoes, and cook until tender
In a medium saucepan, melt the remaining 2 tablespoons butter
Stir in the flour and heat through
Add the vegetables and turkey stock to the flour mixture and cook until thickened
Add the turkey, parsley, peas and cream and simmer until hot
Allow the mixture to cool
Once the filling is cool pour into the 10 inch pie shell
Top the mixture with the second sheet of pastry and flute the edges
Make four slits in the top crust to let out steam while baking
Bake in the preheated oven for 5 minutes
Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes
Remove from the oven when the crust is golden brown
Serve with the World’s Best Cranberry Sauce
► Recipe Overview