Part One - Homemade Pie Crust:

2 1/4 cups all-purpose flour
1 tsp. salt
1 cup cold unsalted butter, cut into small pieces
1/2 cup cold lard, cut into small pieces
1/2 cup ice water

In a large mixing bowl, combine the flour and salt. Add the butter and lard, using a pastry blender or your fingers to work the fats into the flour until the mixture resembles coarse crumbs with some pieces the size of peas.

Slowly pour in the ice water, stirring with a fork until the dough begins to come together. Turn the dough onto a lightly floured surface and knead a few times until it forms a cohesive ball - the dough will still have ragged edges but do not over-mix. Handle dough lightly.

Divide the dough into two equal portions, shaping each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

When ready to roll out the dough, place the disc on a lightly floured surface and gently shape it into a circle or rectangle, depending on your desired pie shape. Carefully transfer the rolled-out dough into a 9-inch pie dish, trimming any excess dough and saving it for patchwork repairs if necessary.

Chill the partially prepped pie crust in the refrigerator for about 30 minutes before baking, to prevent it from shrinking during the baking process. Meanwhile, preheat oven to 375°F.

To prepare the pie crust for baking, prick the bottom of the crust with a fork several times. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the pie crust at 375°F (190°C) for about 20 minutes, or until the edges begin to turn golden.

Remove the pie weights or beans and parchment paper, then brush the egg wash over the pie crust to give it a beautiful golden hue. Lower the oven temperature to 350°F (180°C) and continue baking for an additional 10-15 minutes, or until the crust is golden brown.

Allow the pie crust to cool completely before filling. Store any leftover pie crust in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Part Two - Turkey Pot Pie Filling:

about 2 cups diced cooked turkey
1 cup diced carrots
1 cup diced potatoes
1 cup diced onions
1 cup diced celery
1 cup frozen peas
2 cups turkey gravy
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. dried sage
salt and pepper, to taste
2 tbsp. butter
2 tbsp. all-purpose flour or Wondra
1 cup heavy cream or half-and-half

In a large mixing bowl, combine the diced turkey, carrots, potatoes, onions, celery, and peas. Season the mixture with garlic powder, onion powder, thyme, sage, salt, and pepper. Mix well to coat the vegetables and turkey evenly.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour, forming a roux. Gradually pour in the turkey gravy, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until slightly thickened. Remove from heat and set aside.

Preheat your oven to 375°F. Spread about half of the turkey and vegetable mixture into the bottom of the prepared pie crust. Pour the heated gravy mixture over the turkey and vegetables, followed by the remaining turkey and vegetable mixture.

Roll out the second pie crust portion to fit the top of the pie. Place the rolled-out dough on top of the filling, pressing the edges to seal around the rim of the pie crust. Crimp edges as desired. Use kitchen shears or a sharp knife to create slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg for a golden glaze. Sprinkle the top with a pinch of thyme for a touch of color and fragrance.

Place the Turkey Pot Pie on a baking sheet and bake for approximately 40-45 minutes, or until the crust is golden brown. Let the pie rest for about 10 minutes before serving to allow the filling to settle and the flavors to meld together.

Serve hot, accompanied by a side salad or roasted root vegetables for a complete and satisfying meal. The combination of rich gravy, succulent turkey, and tender vegetables encased within a flaky, buttery crust will undoubtedly become a new family favorite.

Note: The same recipe may be used to make Chicken Pot Pie using chicken instead of turkey!

Submitted by: Belle