Pie Crust (recipe from Duchess Bake Shop cookbook for 2 x 9-inch pie):
- 320 g (2 cups) all purpose flour
- 113 g (1/2 cup) unsalted butter, cold, in cubes
- 100 g (1/2 cup) vegetable shortening, cold, in cubes
- 1/2 tsp salt
- 120 (1/2 cup) ice water
- 1 medium lobster tail peeled and washed and chopped into bite size morsels
- 10 Mediteranean prawns, peeled, deveined, and washed
- 3 Tbsp olive oil
- 1 Tbsp butter
- 2 small carrots diced
- 1/2 yellow onion sliced
- 1 clove garlic minced
- 2 medium potatoes diced
- 1 small can of niblets corn
- 1/2 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 bay leaves
- Salt to taste
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp minced fresh parsley
- 1/2 tsp turmeric
- 1/4 cup half and half cream
- 1/2 cup fish broth
- 1 tsp corn starch
- 1/8 cup cold water
For the pie dough:
- Place the flour, butter, shortening and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (about 10-15 seconds). Do not over mix it.
- Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
- Shape the dough into 2 flat squares. Wrap each one in plastic wrap and refrigerate for at least 30 minutes. At this point you can freeze the dough you are not going to use.
For the filling:
- In a medium sauce pan drizzle in 2 tbsp of olive oil. Toss in onion, carrots and potatoes. Cook for about 3 minutes.
- Add in peas, corn, and saute for another 2 minutes.
- Sprinkle in thyme, oregano, salt, onion powder, white pepper, black pepper. Stir well and take off heat.
- In another saute pan drizzle in remaining olive oil, and 1 Tbsp butter.
- Toss in lobster and prawns and season with salt and pepper. Saute for 1 minute then drop into vegetable filling mix.
- Place vegetable pan back on low heat.
- Add bay leaf, fish stock, and half and half cream. Simmer for another minute.
- Mix cornstarch with cold water.
- Pour a little at a time into filling mixture and stir till the desired thickness is achieved. Take off heat. (You may not use all the cornstarch).
- Take pie dough and roll out.with a rolling pin on a floured surface to a 1/2 cm thickness.
- Take the ramekins and cut four pie dough rounds the size of the bottom of the ramekin about 9 cm.
- Then cut the tops for the pot pie using the top of the ramekin cutting larger than the diameter so the dough will fold over the edges, approx 13 cm.
- Butter the inside of four 13 cm x 3 cm deep ramekins to up and over the edge of the top, and place the bottom crust in.
- Divide filling into four equal portions and spoon each portion into the ramekin on top of bottom crust.
- Top with upper crust.
- With leftover dough (if any) cut any design you wish, we chose fish, and place on top of upper crust.
- Brush top with olive oil.
- Place in a pre-heated oven at 395 degrees F and bake for about 25 minutes.
- Take out of oven and be careful they are hot. I used silicon coated tongs.
- Let cool for a few minutes, then serve.
In the prep time we haven’t included the rest time for the pie dough, you can add another 30 minutes. Also as the dough is resting in the fridge you can do the prep of the ingredients and the filling. This will save you some of the time in total.