PIONEER WOMAN PIE DISH RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around for about 3 minutes until the onions start to turn translucent.
• Stir in the chicken and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth, wine, and stir it around and let it cook and thicken.
• Once it starts to thicken add the turmeric, salt, pepper, and thyme.
• Add the half-and-half, then stir the mixture and let it bubble up and thicken for about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
• Pour the filling into an 8x8-inch baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
• Mix together the egg with water and brush it all over the surface of the crust.
• Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
• Serve up servings by the spoonful and enjoy.

Steps:

• For the pie crust: In a large bowl, whisk together the flour and salt. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Preheat the oven to 425° and place a baking sheet on the bottom rack. Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.  Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350° and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes. Transfer to a rack and let cool about 2 hours before slicing.