Homemade Pie Recipe

Make the pie dough

In a large bowl whisk together 2 1/4 cups flour and 1 tsp salt. Cut in 3/4 cup cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 5 tbs ice water over the mixture a tablespoon at a time, tossing until dough just comes together. Do not overwork. Form into a disk, wrap in plastic and chill at least 30 minutes.

Prepare the filling

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 finely chopped onion until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 10 oz packed fresh spinach in batches, wilting each batch and stirring until fully reduced; cook until excess moisture evaporates, about 4–6 minutes. Remove from heat and let cool slightly. In a bowl combine wilted spinach, 1 cup crumbled feta, 1/2 cup ricotta, 1 large beaten egg, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg if using. Taste and adjust seasoning.

Assemble and bake

Preheat oven to 400°F (200°C). Roll chilled dough on a lightly floured surface to 12-inch circle for a 9-inch pie dish. Fit dough into dish, trimming overhang to 1/2 inch. Fill with spinach-cheese mixture, smoothing top. Roll remaining dough if desired into a top crust or cut lattice; place over filling and crimp edges to seal. Whisk 1 egg with 1 tsp water and brush over crust. Cut a few vents if using a full top. Bake on center rack 35–40 minutes until crust is golden and filling set. Let rest 10 minutes before slicing.

Make the pie dough

Follow the same dough method as for the Spinach & Cheese Pie: combine 2 1/4 cups flour and 1 tsp salt, cut in 3/4 cup cold cubed butter until coarse, add 5 tbs ice water until dough forms, shape into disk, wrap and chill 30 minutes.

Prepare the chicken filling

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 small finely chopped onion and 1/2 cup chopped celery until softened, about 5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Whisk together 1/2 cup chicken broth, 1/2 cup heavy cream and 1 tbsp cornstarch until smooth; pour into skillet and stir until thickened and bubbling. Add 2 cups shredded cooked chicken and 2 tbsp chopped parsley; stir to combine. Season with 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried thyme. Remove from heat and cool slightly.

Assemble and bake

Preheat oven to 400°F (200°C). Roll chilled dough to a 12-inch circle for a 9-inch pie dish. Line the dish with dough, trim to 1/2 inch overhang. Spoon chicken filling into crust. Top with rolled second dough round, seal and crimp edges, or cut a lid with vents. Brush top with egg wash (1 egg + 1 tsp water). Bake 35–40 minutes until crust is golden and filling hot. Rest 10 minutes before serving.

Make the pie dough

Prepare dough as above: 2 1/4 cups flour with 1 tsp salt, cut in 3/4 cup cold butter, add 5 tbs ice water until just combined, form disk and chill 30 minutes.

Prepare the beef filling

Heat 1 tbsp olive oil in a skillet over medium-high. Add 1 small finely chopped onion and cook 3–4 minutes until softened. Add 1 lb ground beef and cook, breaking up, until browned and most liquid evaporates. Stir in 2 minced garlic cloves and cook 30 seconds. Add 2 tbsp tomato paste, stirring to coat meat, then deglaze with 1/2 cup beef broth and add 1 tbsp Worcestershire sauce. Stir in 3/4 cup frozen peas and carrots. Season with 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano. Simmer 3–4 minutes until sauce thickens slightly. Taste and adjust. Cool slightly before filling the crust.

Assemble and bake

Preheat oven to 400°F (200°C). Roll chilled dough into a 12-inch circle and line a 9-inch pie dish, trimming to 1/2 inch overhang. Fill with beef mixture. Top with second dough round, seal and crimp. Brush with egg wash (1 egg + 1 tsp water) and cut vents. Bake 35–40 minutes until crust is deep golden and filling bubbly. Let rest 10 minutes before slicing.

Combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup halved kalamata olives and 1/2 cup crumbled feta in a large bowl. In a small bowl whisk 3 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Toss dressing with salad just before serving and serve alongside the pie.

Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 chopped onion, 1 cup diced carrots and 1/2 cup diced celery and sauté until softened, about 6–8 minutes. Add 2 minced garlic cloves and cook 30 seconds. Pour in 4 cups vegetable or chicken broth and add 1 bay leaf. Bring to a simmer and cook 15–20 minutes until vegetables are tender. Season with 1 tsp salt and 1/2 tsp black pepper. Remove bay leaf, stir in 2 tbsp chopped parsley and serve hot with the pie.