Preheat oven to 350° F. In a saucepan, combine the meat, carrots, peas, and celery. Add water to cover; boil for 15 minutes.

Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges. Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight. Dough can be frozen up ...

The recipe said the pie only needed to bake for about one hour, but when I checked on it, the filling was still too wet and the crust was nowhere near browned. After about one hour and 40 minutes ...

Preparation. DOUGH Step 1. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. chilled cream cheese ...