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2. Transfer the mixture to a bowl and add the water to it. Slowly gather it all up into a ball — you can use a rubber spatula if you like, but I find it goes faster just using my hands to sort of squash and gather, squash and gather, until the mixture attains cohesion. If you're finding it impossible to get everything to stick together, add another few drops of cold water (go easy on this!) 

3. Once you've formed a nice ball of dough, wrap it in plastic wrap, flatten into a disk, and toss it in the fridge while you prep your pie filling.

filler up
4. Heat two tablespoons of olive oil in a saucepan (at least 3.5 quart capacity). Add the onions, garlic, and carrots and sauté over medium heat until the veggies have begun to soften (this will take at least ten minutes or so).

5. Add the potatoes and cook for another few minutes, until the edges of the potatoes have begun to turn translucent. Add the stock and thyme and bring to a boil. Lower the heat and partially cover, simmering until the potatoes are cooked through (30-40 minutes).

6. In another saucepan, melt the butter and add another two tablespoons of olive oil. Stir in the flour to make a smooth, thick paste, and cook over medium-low for a couple of minutes. Add the milk and stir until thickened. Combine the milk mixture with the stock mixture, and add the turkey and peas. Cook for a few minutes until slightly thickened.

7. Season to taste with plenty of pepper and salt.

some assembly required
8. When your filling is nearly done cooking, take the pie dough out of the refrigerator. It'll probably be rock hard at this point, so let it warm up for a couple of minutes (not too long, though, or it'll get too sticky to handle). Divide the dough up into as many pies as you're planning to make. I like to make four individually-sized portions in 4"-diameter soufflé dishes, but you could make a single large pie if you prefer. Basically, any oven-friendly, high-sided dish will work, so use whatever you have.

still more this way!

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