Thanksgiving Leftovers Pie

Hi Bold Bakers. With Thanksgiving leftovers,
you don’t have to just settle for a turkeysandwich anymore. I’m gonna show you how
you can turn all of those leftovers into adelicious Thanksgiving leftovers pie. If you
love Thanksgiving dinner and you love butterypastry, you’re gonna wanna keep watching.
As always the recipe can be found on BiggerBolderBaking.com.So this pie crust recipe I haven’t showed
you before, there’s loads of butter in it,flour, really flaky and it’s super easy
to make just like my other pie crusts. Sointo my bowl I’m gonna add my all purpose
flour and salt. Followed by my cold butter.The next step is to blend my butter into the
flour, you can use a dough blender and makequick work of it or you can simply do it by
hand no problem at all. This is from SweetCreations I’m gonna put a link on my website
of where you can buy it. Using a dough blenderjust makes it easier, you don’t have to
touch the butter, it doesn’t get warm itjust keeps everything nice and cold. You just
get your pastry made really fast. So thereyou go, it only takes a few moments even when
you do it by hand, and this is the texturethat you’re going for, sort of big, chunky,
coarse breadcrumbs. So this is ready to addin our wet ingredients. So add in your egg,
and a little bit of cold water. Then I justtake the knife and mix it together. So be
patient here, don’t lash in more water thinkingthat it needs more, just keep on mixing until
the dough starts to come together. If it’son the drier side that’s ok, but if you
put in too much liquid you’re kind of donefor. It’s very hard to fix it after that.
I can see my dough is coming together, I addedaround 3 and a half tablespoons of water,
you might need a little bit less, you mightneed a little bit more, just be careful when
you’re adding it in. I’m gonna go in withmy hands now and pull the dough together.
And there we go, a nice clean bowl and a bigball of pastry. I’m gonna pop this pastry
into the fridge, it’s a big pastry so I’mgonna let it chill for around 45 minutes and
hour, then we’re gonna roll it out. So tobake off your pie I’m doing mine in this
ten inch dish, this is a big guy, it’s fromGoodCook I’ll put a link on my website,
it’s really pretty and you can take it fromthe oven and bring it to the table. Butter
it, you don’t have to line it, use whateverdish you have at home, a casserole dish whatever
you want will be totally fine. So set yourdish over to the side, and on your floured
surface we’re gonna bring out our chilleddough. So what I’m gonna do is divide my
pastry, roughly two thirds to a third. Becausemy pie dish is really big I want a big piece
for the bottom and a smaller piece for thetop. So I’m gonna roll this out on my floured
surface until it’s nice and big, roughlyaround a quarter inch thick, I do like this
to be thicker because it’s a big big pie.This is a really lovely dough to work with
and it’ll work with any of your savory pies.So this is good, it’s nice and thick I’d
say it’s a little bit less than a quarterinch. I’m just gonna life it up and then
very carefully lay it into my prepared piedish. Once you lay your pastry in your dish
just push it down with your fingers just soit gets into all the nooks and crannies. So
while my table is covered in flour I’m gonnaroll out the lid for my pie. So same deal
just roll it out nice and thick, and justroll it an inch bigger than the diameter of
your pie dish. Once rolled set this pieceof pastry to the side or even in the fridge,
and then take out all of your leftovers. Sohere I have a cornucopia of leftovers. Here
I have mashed potatoes, I have my homemadestuffing, I have my ham, turkey, homemade
cranberry sauce and gravy. Now we’re gonnaassemble our pie, meat first. So into my pie
dish I’m gonna put in my ham, and then myturkey. This is a really good way to use the
dark turkey meat because I know a lot of peopledon’t use the dark turkey meat even though
it’s really good, but it’s great to putin a pie, it’s got really good flavor. And
then I’m just gonna spoon over my gravy.This just ensures that while your pie is baking
everything on the bottom stays nice and moist.The thicker your gravy, the better it will
be for your pie. Our next delicious layeris my favorite, mashed potato. I’m going
to do a nice thick layer of mashed potatoon top. If you don’t want to put mashed
potato on your pie you can always serve iton the side. There we go. Mashed potato is
good for any day of the year. And then I’mgonna follow that with a little bit of my
stuffing. Now I know I made my own pie crusthere but if you want to use a store-bought
pie crust that’s totally fine I just askthat you use good quality because it’ll
make all the difference to your pie. Therewe go. This is such a big pie, but we’re
not done yet. I’m gonna do another layerof gravy just so everything stays nice and
moist in the pie, it’s like our sauce. Andthen last but not least, a layer of cranberry
sauce that way you get a little sweet withalmost every bite. Now you can see that I
did thick layers on my pie because I wantit to be big and bold and stand out. This
is not a pie for the faint of heart. Now justbefore we lay on the lid, I’ve got some
egg wash here, and I like to egg wash theedges just so the layers stick together. And
then very carefully we’re just gonna bringin our pastry and lay it on top. Just press
down on the pastry to make sure it’s sealedand there’s no air bubbles. Now to decorate
this pie I’m just gonna keep it really simple,I have a knife here and I’m just gonna cut
the edges all the way around the dish, exactlythe shape that our dish is. Now I have a little
bit of extra pastry, and just to make it beautifuland simple at the same time, I cut out some
leaves, perfect for fall, thanksgiving timeframe,and I’m just gonna lay them on top. And
this is a great way, maybe your edges looka little funny or your pastry is a bit short,
or there’s a little rip in there, don’tworry about it just cover it over with a leaf.
And then I’m just gonna cut some air holesin the middle just to let the steam come out,
just do four of those, and then I’m gonnaplace four more leaves in the middle. Now
one thing I do with all of my pies is makesure it gets a good egg wash before it goes
into the oven. This just makes sure that itgets a shiny golden brown. Perfect, this guy
is good to go, I usually pop it into the fridgewhile I’m waiting for the oven to preheat.
Bake your pie in a nice hot oven, pastry lovesa hot oven, 375°F / 190° C for roughly
45 to 55 minutes or until it gets lovely goldenbrown and bubbly. So remember I just did my
video on top tips for pies, you want to putyour pie on a preheated sheet, let it get
nice and hot and that will ensure that yourbase gets crispy as well. Also this pie freezes
you can put it in the freezer for up to fourweeks, you can put it in raw unbaked or baked.
And if you want to get ahead of yourself youcan make it today and bake it the next day.
This looks amazing, this is a ten pound piewithout a doubt. I don’t know what Kevin
and I are gonna do with this, its a gorgeousgolden brown. My pastry didn’t shrink which
is a sign of a good pastry so I’m reallyhappy about that. This is gorgeous, it smells
amazing, what I’m gonna do now is set itto the side and let it cool down for about
20 minutes or so, then we’re gonna cut ourselvesa slice. So look at those gorgeous layers
we built into this pie, a little bit of sweeta little bit of savory, salty ham, this is
gonna be absolutely gorgeous. Without a doubtthis is a seriously impressive pie. Oh my
gosh. I mean seriously, I kind of feel likeI cheated a little bit with this dish, because
I took something that’s awesome, Thanksgivingdinner with loads of different flavors, and
then I wrapped it in a buttery flakey pastry.There was no way this wasn’t gonna be delicious.
I say forget those turkey sandwiches and makefor your family this delicious Thanksgiving
pie, you won’t be sorry. So good news theholiday baking headquarters is in full swing
over on my website, it has every recipe youneed for the holiday season so head over there.
Thanks so much for watching and I’ll seeyou back here really soon for more Bigger
Bolder Baking.