Clam Pie, Mashed Potatoes and Buttered Peas

Instructions

1. 1

   Prepare the Pie Crust

   • In a large bowl, whisk together 2.5 cups of flour and 1 tsp of salt.
   • Add 1 cup of cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Gradually add 6-8 tbsp of ice water, mixing with a fork until the dough just begins to come together. Do not overwork the dough.
   • Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
2. 2

   Make the Creamy Filling

   • Drain the canned clams, reserving all the juice in a measuring cup. Add enough milk to the clam juice to equal 2.5 cups of liquid total. Set aside.
   • In a large pot or Dutch oven, melt the remaining 1/4 cup of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
   • Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
   • Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux.
   • Slowly whisk in the clam juice and milk mixture until smooth. Bring the mixture to a simmer, then reduce heat to medium-low. Cook, stirring frequently, until the sauce has thickened and the potatoes are fork-tender, about 10-12 minutes.
   • Remove the pot from the heat. Stir in the heavy cream, 1/2 tsp salt, black pepper, dried thyme, and Worcestershire sauce.
   • Gently fold in the drained chopped clams. Taste and adjust seasoning if needed. Let the filling cool for at least 20-30 minutes.
3. 3

   Assemble the Pie

   • Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to preheat as well, which helps create a crisp bottom crust.
   • On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
   • Pour the cooled clam filling into the pie crust.
   • Roll out the second disc of dough into an 11-inch circle. Drape it over the filling. Trim the excess dough, leaving about a 1-inch overhang.
   • Fold the top crust edge under the bottom crust edge and crimp to seal. Cut 4-5 slits in the top crust to allow steam to escape.
   • In a small bowl, whisk the egg with 1 tbsp of water. Brush this egg wash evenly over the top crust.
4. 4

   Bake and Rest

   • Place the pie on the preheated baking sheet.
   • Bake at 400°F (200°C) for 20 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue to bake for another 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
   • If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie shield.
   • Remove the pie from the oven and let it rest on a wire rack for at least 30-45 minutes before slicing. This is crucial for the filling to set properly.