How to Bake Festive Turkey, Cranberry and Stuffing Pie | Thanksgiving Pie | Christmas Pie

In this video I demonstrate how to bake my turkey, cranberry and stuffing pie. Recipe below.

This pie can be easily made using Thanksgiving or Christmas dinner leftovers. It is best served cold as a buffet or picnic pie.

Note:
I have adjusted the ingredients below to double the amount of pastry I used in the video. This will give the pie a nice thick crust and improve its structure.

You will need a deep 23cm/9" pie dish, preferably a spring-form one.

Ingredients:

Pastry:
500g plain flour (all purpose flour).
112g lard or vegetable shortening like Trex or Crisco.
240ml water or stock.
2 tsp salt.

Ceramic baking beans for blind-baking.

Blind-bake for 15 minutes in a pre-heated oven at 180C/350F.

Filling:
600g cooked turkey slices.
300ml turkey gravy.
300g sage & onion stuffing.
380g cranberry sauce.

Layer the filling as per the video then bake for a further 15 minutes at 180C/350F.

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