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Thanksgiving Leftover Gobbler Pie
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Thanksgiving Leftover Gobbler Pie

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Keyword: hot water crust, leftovers, pot pie, thanksgiving
Servings: 12

Equipment

  • 9"-10" springform pan

Ingredients

Food52 Hot Water Crust* (double batch)

  • 6 cups all-purpose flour*
  • 1 ½ teaspoon salt
  • ⅔ cup water
  • 1 cup unsalted butter
  • 1 cup vegetable shortening*

Fillings

  • 2 ½ cups leftover stuffing
  • 2 cups leftover mashed potatoes
  • 2 ½ cup leftover turkey or chicken, shredded
  • 1 ½ cups turkey or chicken gravy
  • cranberry sauce and additional gravy, for serving

Instructions

  • Before making your crusts:
    Have your filling ready and semi-warm before beginning the hot water crust recipe. You can fill your pie with any leftovers you like! I stuck with the basics.
    Directions for Food52 Hot Water Crust:
    I made 2 separate batches of hot water crust for this recipe. One to line to springform/be the base of the pie, and one for the top to cut out the turkey shapes. Aside from substituting 100% all purpose flour, I followed the recipe exactly. All steps are as written on their site.
    1. In a large bowl, whisk the all purpose flour, the bread flour, and the salt to combine.
    2. In a medium pot, bring the water to a boil over medium heat. Add the butter and lard and stir until melted. The mixture should be hot—if needed, bring it back to a simmer briefly.

    3. Make a well in the center of the flour mixture, and pour the hot liquid into it. I usually start mixing it with a fork—but a silicone spatula or wooden spoon works too. Mix until the mixture forms a shaggy mass: It should form a ball but not look smooth.

    4. Remove the dough from the bowl and knead it on a clean, smooth surface until it’s smooth, 2-3 minutes.

    5. You have to work with the dough while it’s still warm—divide the dough as needed for your recipe. You can roll the dough out (between two sheets of parchment paper is best and helps prevent sticking, ripping, and tearing). You can also press the dough into a pan. For deep dish pies, I tend to opt for a combination—rolling the dough out, then patching the holes as needed—just be sure to patch well! You want smooth sides and no chance for leakage.
    Decorating and Baking the pie:
    To make the turkey, I made a double batch of the Food52 Hot Water Crust. I waited until the first batch was all ready to go in the springform before making and working with the second batch of dough, as it should be hot when worked with for best results.
    1. Preheat oven to 375 degrees. Fill your bottom crust with leftovers! I layered my pie like so: mashed potatoes, gravy, turkey, more gravy, stuffing. Just be sure to start with a hearty layer!
    2. Once dough is prepared as in steps above, roll out the dough thinly between 2 sheets of parchment. Remove top layer of parchment, and cut circles in dough with a large cookie cutter, and arrange them around the edge of the pan, overlapping. Press into crust edges to seal.
    3. To make the center feathers, cut 2 heart shapes with a cookie cutter, and arrange them in the center- one on the left, one on the right. Make a slit along the middle of each heart shape.
    4. Cut another large circle, and place over the heart shapes to form the turkey body.
    5. Using a small circular cookie cutter or shot glass, cut a small circle for the turkey’s face, and place over top body circle. Press gently to set all pieces.
    6. Once all pieces are set, Make a vent hole with a skewer or knife in the center of the pie.
    7. Brush the entire top generously with beaten egg to coat.
    8. Transfer springform to a baking sheet and transfer to preheated oven for 50 minutes to 1 hour, and bake until golden and crisp.
    9. Allow to cool for at least 30 minutes before finishing decorating.
    10. To make the face, I used leftover mashed potatoes as the white of the eyes, and and glue for a triangle of carrot I cut for the nose. The center of the eyes are black peppercorns.
    11. If you want to go extra fancy- pipe additional mashed potatoes around the “feathers”!
    12. Once fully decorated, carefully remove outer ring of springform, slice and serve!