Filling Ingredients
6 leeks, chopped into 1/2" pieces
1 tbsp olive oil
1/4 c. heavy cream
1 c. cheddar cheese, shredded
1/2 tsp dried thyme
1/4 tsp ground nutmeg
1/2 tsp salt
1 egg, beaten (optional)
Filling Directions
1. In a large skillet, heat oil and fry leeks until they are translucent; about 30 minutes.
2. Remove skillet from heat and combine leeks, cream, cheese, and spices in a large bowl. Mix well.
3. Preheat oven to 350 degrees F.
4. Using one of the rolled out pie crust rounds, line a pie dish and add the filling. Cover with the second rolled out pie and trim off the edges. Decorate top of pie with excess crust dough cut into shapes. Crimp edge with fork tines. Brush top of pie with an egg wash (1 beaten egg).
5. Bake on the center rack for 40 minutes.
British Hot-Water Pie Crust
This part of the recipe makes two 9" pie crusts. As far as I can ascertain, the "British" part of this pie crust is using beef suet/lard/shortening. American pie crusts, Brian says, typically use ice water and chilled butter.
Crust Ingredients
4 c. all-purpose flour
2 tsp salt
1/2 c. whole milk
1 c. shortening
1/2 c. water
Crust Directions
1. Sift flour into a large bowl.
2. In a small saucepan, combine milk, water, shortening, and salt. Bring to a boil then immediately add to the flour and mix together.
3. Once the dough comes together easily, divide into two equal portions. Roll out to fit the pie dish. Take care to not overwork the dough. This is a much thicker crust than what you'd use on a fruit pie.
4. Roll out dough to 11 inches wide and 1/8" thick.
Note: If the crust is too dry to roll out, add 1 tbsp of hot water. If the crust is too wet, add 1 tbsp of flour.
