Instructions
1. Make the Pastry Dough:
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In a large bowl, whisk together the flour and salt.
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Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
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Gradually add the ice water, one tablespoon at a time, and gently mix with a fork until the dough just begins to clump together. Be careful not to overwork it.
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Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling:
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In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until no longer pink. Drain off any excess fat.
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Add the onion, garlic, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
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Stir in the frozen peas, beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes until the liquid has reduced slightly.
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Remove the skillet from the heat and allow the filling to cool completely. This step is crucial for a flaky crust.
3. Assemble the Pie:
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Preheat your oven to 375°F (190°C).
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Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out just over half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it into the bottom and sides without stretching it.
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Spoon the cooled meat filling into the crust, spreading it into an even layer.
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Roll out the remaining dough for the top crust. Place it over the filling. Trim any excess dough, leaving a 1/2-inch overhang. Tuck the top crust under the edge of the bottom crust and crimp the edges together with your fingers or a fork to seal.
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Cut 4-5 small slits in the center of the top crust to allow steam to escape.
4. Bake and Serve:
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Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is deeply golden brown.
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Remove the pie from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing. This allows the filling to set, making it easier to cut neat slices.
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Serve warm and enjoy!
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