First you need to make a dough. I used an epicurious recipe which I highly recommend. Watch the video too so that you can see what the texture/consistency should be like. Here is the link
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Butter Pie Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic, chill 2 hours or overnight.
Then, roll out one disk and place it in a 10 inch pie pan.
Then you need to make the pie filling and assemble. This is what I used for the filling:
2 medium onions sliced
2 tablespoons chopped fresh basil
3 cloves of garlic minced finely
1 stalk of celery sliced
1/2 cup (125 g) of mushrooms sliced
1 cup (250 g) milk
3 heaping tablespoons (or 6 normal ones) of flour.
1 1/2 cups (400g) cooked turkey meat
Sautee the onion and garlic on medium heat in a bit of butter until fragrant (5 minutes) Add the celery and sautee some more until the celery softens. Add the mushrooms and let them release their juices a bit. Add the flour and stir until you can smell the flour cooking. Pour in the milk and cook on medium high heat until milk thickens. Add in turkey and cook. If the filling seems a bit too dry, add in some more milk. Stir in the basil, and liberally salt and pepper.
Now when I was cooking the filling, I prebaked the bottom of the pie crust a bit (400 F, 200 C for about 15 minutes) After you've completed your filling, pour it into your prebaked pie crust. Roll out the second disk and cover the filling, pinching around the edges. When ready, bake at 350 F (175 C) for about 25 minutes.
Before adding the turkey, milk thickening
After adding the turkey, simmering nicely.
Filling, prebaked crust, unbaked top crustCarefully draping the top crust over the filled pie