Leftover pot-pie

This is how I used up some of my thanksgiving leftovers (weeks ago, of course), while simultaneously testing out a new kind of pastry crust I had read about: hot-water pastry. Wikipedia describes this form of pastry. In short, the process of making it is exactly the opposite of proper pie crust: melt fat in hot water and stir in flour vigorously. It’s a very basic item, so use whatever recipe you find. The idea is to make a strong, moisture-resistant crust that will hold up to a gravy filling.

Here is the crust, pressed into the pan:I baked this until golden brown before filling. The filling was a basic mix of chopped turkey, veggies, and a roux-based gravy.As you can see, the pastry slipped down the sides of the pan a bit. It was a pretty greasy dough, and the pan was steep. This might work best using a regular pie pan, or at least something shallower.

The last step is to place the top crust and bake until golden brown (as the filling is precooked). Poke holes to prevent gravy explosion.

The edges of the crust burnt a bit, so I would recommend covering them with foil for at least half of the baking. It was about 30 minutes at 400.
The filling held together very nicely, and the pastry was astonishingly light and flaky for the way it’s made. I would recommend it for any savory pie. It’s also quite a bit easier than a cold fat crust.

Here is the recipe I used, from Fanny Farmer:

1/2 c. shortening (I substituted lard)
1 1/2 c. flour
1/2 tsp. salt
1/4 tsp. baking powder

Melt fat in a pan, add water. Heat water to boil. Whisk in flour, salt, and baking powder. Turn dough out onto board, and knead into a consistent mass. (Here, the recipe called for resting the dough in the fridge for 4 hours, but I didn’t bother with this step and it turned out fine) Press into shell, bake for 15 minutes at 425, fill, and top with second crust. Bake again at 425 until golden brown. As shown above, it is probably best to cover the edges with foil.