I mentally planned this meal yesterday.  I knew it was going to be cold and I knew it would be the perfect dinner. I also wanted to use up the last bit of sauce I had from the veal.  I am king of the leftovers and love figuring out ways to weave little bits of this-and-that into another meal. It’s rather simple to do when it’s a soup or stew – ya just dump it into the pot.

Tonight was a basic beef stew that started with beef cubes and onions, four fresh tomatoes that needed using, and a carton of mushrooms that were a day or two from no longer being mushrooms. And red wine. And beef broth. And potatoes, celery, carrots, and frozen mixed vegetables. And about 2 cups of that sauce.

I did a double crust that was perfectly buttery and flaky.

Pie Crust

  • 2 1/2 cup flour
  • 2 sticks butter, frozen
  • pinch salt
  • 1/2 cup ice water

Using a food processor, add flour and salt. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into disks – one larger to fit the entire container and and smaller just for the top. Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

I always start with a very hot filling and ladle it into the crust and then carefully top and bake.  At this point I really just want to cook the crust and it will cook and brown much quicker and easier if the filling is hot – and you won’t burn the crust trying to get the filling hot.

Naturally, I made enough stew for several pot pies – large pot pies – so tomorrow Victor will bring some over to his mom and we shall have a few lunches, as well.

“Tis the season…