Thanksgiving Leftovers Pie
Ever wonder what to do with Thanksgiving leftovers? Why not make a delicious pie?! The LG Combi Wall Oven has got you covered.
Servings: 8
PREPARATION:
CRUST:
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into cubes
10–12 tablespoons ice water
FILLING & GRAVY:
2½ cups shredded turkey
1 cup cranberry sauce
2 cups mashed potatoes
1½ cups mixed vegetables (peas, corn, green beans, carrots, etc.)
1½ cups gravy
1 egg, whisked
Preparation:
1.Crust: Place flour and kosher salt in a food processor. Pulse a few times to combine. Add in cold butter cubes and pulse until butter is broken down into small pebbles. Transfer to a bowl and stir in ice water. Mixture should form a shaggy dough. Add more water 1 tablespoon at a time if dough is too dry. Divide dough in half and wrap each half of dough in a disc shape in plastic wrap. Refrigerate for at least an hour and up to 24 hours.
2.Preheat oven to 350ºF (325ºF for convection ovens).
3.On a floured surface, roll out both discs of dough into 14-inch circles. Place the first one on a greased pie dish and nestle crust into the dish.
4.Arrange shredded turkey in an even layer. Top with cranberry sauce, an even layer of mashed potatoes, and top with the mixed vegetables.
5.Drape second rolled-out crust on top of filling. Trim any excess crust around the edges. Fold the edge of the bottom crust up over the edge of the top crust and pinch closed. Flute edges of the crust. Use a knife to cut an X in the center. Brush crust evenly with whisked egg.
6.Place in oven and bake for 50–55 minutes, until crust is golden brown.
7.Remove from oven and let cool for 15 minutes. Slice and serve with a drizzle of gravy over each slice.