Custom Pies Recipe

Combine dry ingredients

In a large bowl or bowl of a food processor, whisk together 2 1/2 cups flour, 1 tsp sugar, and 1 tsp salt until evenly distributed.

Cut in fats

Add the cold cubed butter and cold shortening to the flour. Use a pastry cutter or pulse in short bursts in the food processor until mixture resembles coarse peas with some larger butter pieces remaining (about pea to nickel size).

Add ice water

Mix 6 tbsp ice water with 1 tsp apple cider vinegar. Drizzle into the flour mixture 1 tbsp at a time, gently tossing with a fork until dough just comes together when squeezed. You may not need all the water; stop when dough holds together but is not wet or sticky.

Form and chill

Turn the dough onto a lightly floured surface, gently press into a disk, divide in half, flatten each into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days). For quicker use, 30 minutes in the freezer will work.

Roll out

On a lightly floured surface, roll one disk to a 12-inch circle about 1/8-inch thick for a 9-inch pie. Transfer to a 9-inch pie plate, trim overhang to about 1/2 inch, and refrigerate while preparing filling. Reserve the second disk for top crust or another pie.

Prepare filling

If using frozen berries, thaw slightly and drain excess liquid. In a large bowl, combine 5 cups berries, 3 tbsp granulated sugar, 2 tbsp brown sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 1/2 tsp vanilla. Toss gently until fruit is coated and cornstarch is evenly distributed.

Assemble pie

Spoon the berry mixture into the prepared bottom crust, spreading evenly. Dot the surface with 2 tbsp small pieces of butter. Roll out the second crust disk and either cut into strips for a lattice or place whole for a double crust. If using a whole top crust, cut vents to release steam.

Egg wash and sugar

Whisk 1 large egg with 1 tsp water until smooth. Brush the exposed crust edges and top crust lightly. Sprinkle coarse sugar over the top if desired.

Bake

Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake 20 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and bake an additional 30–40 minutes, until filling is bubbling and crust is golden brown. If edges brown too quickly, shield with foil.

Cool

Remove pie from oven and let cool on a rack at least 2 hours so filling sets before slicing.

Cook aromatics and vegetables

Preheat oven to 400°F (200°C). In a large skillet over medium heat, melt 3 tbsp butter. Add 3/4 cup chopped onion and 1/2 cup diced carrot; cook until softened, about 5–6 minutes.

Make roux

Sprinkle 3 tbsp flour over the softened vegetables and cook, stirring, 1–2 minutes to eliminate raw flour taste.

Add liquids

Gradually whisk in 1 cup chicken stock and 1/2 cup half-and-half or milk, scraping up any browned bits. Simmer until sauce thickens, 3–5 minutes.

Finish filling

Stir in 3 cups diced cooked chicken, 1/2 cup frozen peas, 1 tsp fresh thyme, 3/4 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly (10 minutes) so filling isn’t piping hot when enclosed in dough.

Assemble and top

Pour the cooled filling into the prepared bottom crust in a 9-inch pie plate. Roll out the second crust disk and place over the filling or cut into shapes for a decorative top. Trim and crimp edges to seal, and cut vents in the top to release steam.

Egg wash

Brush the top crust with beaten egg (or 1 tbsp milk for a softer finish) for even browning.

Bake

Bake on a sheet in the preheated 400°F oven for 20 minutes, then reduce to 375°F and bake another 25–30 minutes until crust is golden and filling bubbles. If crust browns too quickly, tent with foil.

Rest

Let the savory pie rest 10–15 minutes before slicing so filling sets and slices hold together.

For sweet pies, use the egg wash (1 egg + 1 tsp water) to brush the crust and sprinkle coarse sugar before baking. For savory pies, brush with beaten egg or milk for a golden finish. Any leftover wash can be refrigerated briefly but should be used within the same day.