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11.26.2001

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thanksgiving redux 
make a turkey pot pie
| 1 2 3 4
continued from page 1

Mom's Turkey Pot Pie
crust
1 cup flour
1/2 tsp. salt
1/3 cup butter
1/2 tsp. sugar
2 tbsp. water (cold)

filling
4 tbsp. olive oil
2 cloves garlic
1 medium onion
1 large russet potato, diced into " cubes
2 carrots, sliced into " rounds
1/2 cup peas
1 cup shredded cooked turkey
2 cups stock (turkey, chicken or veggie), preferably homemade
1/8 tsp. dried thyme
1 tbsp. butter
3 tbsp. flour
cup milk

time 1-1.5 hours
serves 4


making the dough
Any pie crust will do fine for your pot pie, so if you happen to have any leftover pie dough from your Thanksgiving feast, by all means use it. Otherwise, follow these simple instructions for making pie dough from scratch:

1. The secret to a good flaky crust, for pot pie or any other sort of pie, is to get that fat well-surrounded by flour. The easiest, tidiest way to accomplish this is with a food processor and with quantities as small as the amount called for in this recipe, even a mini food-processor will work. Cut the butter up into small bits, and toss it in the food processor along with the flour, salt and sugar (but not the water). Give it a good zizz until the mixture is nice and crumbly in texture, resembling cornmeal. 

If you don't have a food processor, you can certainly do this step by hand, albeit with a bit more mess involved. If you're the sort who prefers to keep your fingers out of your food, use a pastry blender, or cut the butter into the flour using two knives. Personally, however, I find it's easier just to quickly squish the cut-up butter bits into the flour, rubbing firmly, until you achieve that cornmeal texture described above.

don't stop, the recipe continues!

 

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