The Vessel
For family-size pies, any sturdy 2-qt. baking dish, large wellseasoned cast-iron pan, or deep-dish pie pan will work. For personalsize pies (kids love ‘em), divide the dough and filling among several 10-oz. ramekins.
The Crust
Pâte brisée, a classic unsweetened buttery dough, is the most versatile. But store-bought puff pastry also stands up well to meaty fillings (and is so easy). Or skip the lid: Mashed potatoes or other root veg make great toppers.
The Filling
The ideal one doesn’t have too much liquid and sets up as it cools for tidier slicing. For the best texture, add some flour or other thickener. And to be safe, assemble pies with cool filling. That way, you don’t risk melting your pastry in the process.
The Finish
Aim for a…
