Combine flour and salt in mixer bowl. Let mixer
spin on medium speed. Gradually add cold
butter into flour mixture until mixture is
coarse and grainy. Lightly beat egg with fork
in a small bowl. Add to flour mixture.
Combine water and vinegar in small bowl. Add to
flour mixture.
Divide dough in half. (Makes for 2 pie crusts,
bottom and top). Place in large plastic bag
and flatten with hand. Seal and place one bag
in refrigerator for use later and one in
freezer for use later.
NOTE- Can make filling the night before and
warm before putting in pie shell.
Melt 2Tb butter in large skillet over medium
heat. Add onion, celery, carrots, thyme,
oregano and ground black pepper. Cook until
vegetables are soft. Add bouillon and water.
Bring mixture to boil. Add potatoes and cook
until tender but firm.
In medium saucepan, melt remaining 1Tb butter.
Stir in turkey and flour. Add milk and heat
through. Add turkey mixture to vegetables and
cook until thickened.
Preheat oven to 400 degrees.
Keep dough in fridge until ready to roll. Roll
out pie dough so it's about 1 inch larger than
pan. Place dough inside pie pan and gently
press. Pour in turkey mixture. Roll out top
crust and place on top of filling. Flute edges
well and make 4 slits on top crust to let steam
out. Cook for about 30 minutes.
If freezing pot pie, make sure filling is cool
before assembling pot pie. Cover with plastic
wrap/foil and then freeze. To cook from
frozen, remove pie from freezer. Brush with
egg wash (1 egg mixed with 1Tb water). Cook in
375 degree oven for 30-45 min.
Originally Submitted
12/14/2015
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