Yvonne’s Beef Pot Pie Recipe
3-2-1 Pie Dough-
1 ½ lb. All Purpose Flour
1lb. Unsalted Butter
8oz. Ice Water
1 t. Salt
(3-2-1=3 parts flour-2 parts fat-1 part water, by weight)
If you have a scale it takes only a few minutes—set a bowl on the scale and add your ingredients.
Cut the butter into the flour leaving almond size pieces of butter and add just enough ice water to bring the dough together (you want it cold to keep the butter from softening). Remember that the less you work the dough, the better it will be. Wrap and refrigerate for at least an hour, preferably overnight.
1 lb. Stewing Beef- Cut into small cubes
1 Medium Sweet Yellow Onion-Small Dice
4 Cloves Garlic-Minced
3 Large Russet Potatoes- Small Dice
3 Carrots- Small Dice
1 Cup Frozen Peas
1-32oz. Box-O-Beef-Stock (you may need to add a little extra liquid after adding vegetables)
All Purpose Flour
Salt & Pepper
Coat beef in flour and shake off excess. In a large pot, sauté beef, onions and garlic until browned. Add beef stock, bring to a boil and turn down to a simmer until beef is tender. Add Carrots, wait 10 minutes and add potatoes (you may need to add a little more water or beef stock to cover potatoes) continue to simmer until vegetables are tender. Stir in frozen peas at the end. Season with Salt & Pepper to taste. The potatoes and the flour should thicken the stew enough but you may need to tighten it with a roux or cornstarch slurry. Cool overnight.
Roll out bottom dough and place into pie dish, scoop cold stew into dish, cover with top dough, brush with egg/milk mixture. Cut slits to vent.
Bake @ 350 until GOLDEN.