Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 cup (2 sticks) Unsalted Butter, cold and cubed (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • ½ cup Sweet Potato Purée (smooth and completely cooled)
  • 2–4 tablespoons Ice Water
  • 1 Large Egg (for egg wash)
  • 1 teaspoon Milk or Water (for egg wash)
  • 3 tablespoons Unsalted Butter (for filling)
  • 1 medium Yellow Onion, diced
  • 1 cup Carrots, peeled and diced
  • ½ cup Celery, diced
  • ⅓ cup All-Purpose Flour (for roux)
  • 3 cups Turkey Stock (or Chicken stock)
  • ½ cup Heavy Cream
  • 3 cups Cooked Turkey, shredded or diced
  • 1 cup Frozen Peas
  • 1 teaspoon Fresh Thyme Leaves, finely chopped
  • ½ teaspoon Dried Sage
  • Salt and Black Pepper, to taste

Instructions:

  1. Phase 1: Preparing the Sweet Potato Crust. Whisk 2 ½ cups flour and 1 teaspoon salt together in a large bowl or the bowl of a food processor.
  2. Cut in the Butter: Add the cold, cubed butter (1 cup). Cut it in using a pastry blender or pulse in a food processor until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  3. Add Sweet Potato: Add the cold sweet potato purée (½ cup) and pulse or mix until just combined.
  4. Form the Dough: Slowly drizzle in 2–4 tablespoons of ice water, one tablespoon at a time, until the dough just holds together when squeezed. Do not over-saturate.
  5. Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for at least 30 minutes.
  6. Phase 2: Making the Creamy Turkey Filling. Sauté the Aromatics: Melt 3 tablespoons butter in a Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté gently until the vegetables are softened (about 8–10 minutes).
  7. Make the Roux: Sprinkle ⅓ cup flour over the softened vegetables and stir continuously for 1–2 minutes, cooking off the raw flour taste until the mixture forms a thick paste.
  8. Build the Sauce: Slowly whisk in 3 cups turkey stock until the mixture is smooth and lump-free. Bring to a simmer, stirring occasionally, until the sauce thickens significantly (about 5 minutes).
  9. Enrich and Season: Stir in ½ cup heavy cream, 1 teaspoon fresh thyme, and ½ teaspoon dried sage. Season generously with salt and pepper.
  10. Add Final Ingredients: Stir in 3 cups cooked turkey and 1 cup frozen peas. Simmer for 2 minutes to slightly warm the turkey and soften the peas.
  11. Cool Down: Remove the filling from the heat and allow it to cool for at least 15 minutes before proceeding to assembly.
  12. Phase 3: Assembly and Baking. Preheat & Prep: Preheat oven to 400°F (200°C). Place a baking tray in the oven while it preheats to prevent a soggy bottom crust.
  13. Roll the Crust: Remove the chilled dough. On a lightly floured surface, roll the disc into a 12-inch (30 cm) circle, about ⅛-inch thick.
  14. Fill the Pie: Pour the cooled filling into the 9-inch deep-dish pie plate.
  15. Top the Pie: Lay the rolled crust over the filling. Trim the excess dough and crimp or tuck the edges under the rim of the pie plate to seal.
  16. Vent and Wash: Cut several slits in the top crust (vents). Whisk the egg with 1 teaspoon of milk/water for the egg wash, and brush lightly over the entire surface of the crust.
  17. Bake: Place the pie on the hot preheated baking tray. Bake for 15 minutes at 400°F (200°C).
  18. Finish Baking: Reduce the temperature to 375°F (190°C) and continue baking for 25–30 minutes, or until the crust is deep golden brown and the filling is bubbling thickly.
  19. Rest: Allow the pie to rest for 15 minutes before slicing and serving. This allows the filling to set properly.