From the kitchen of Stacey Mei Yan Fong

Happy Pi Day! Let’s Make Miso Mushroom Pot Pie

Prep time: 1-2 Hours  |  

Cook time: 1 Hour  |  

Total time: 3 Hours  |  

Servings: 8

Prep time: 1-2 Hours

Cook time: 1 Hour

Total time: 3 Hours

Servings: 8

Happy Pi Day! Let’s Make Miso Mushroom Pot Pie

Happy Pi Day! Let’s Make Miso Mushroom Pot Pie Recipe

It’s pi(e) day! One of the high holy holidays in the pie world! I wanted to talk the savory route this year and pay tribute to something I have infinite love for besides pie, mushrooms.
This is a pie for lovers! A savory stick to your bones pie that is sure to win over your loved ones one slice at a time filled to the brim with your favorite fungi and cradled in an all-butter crust! A great pie to keep coming back to infinitely!

Ingredients

Instructions

  • 1

    Pie Crust
    Make the Crust!
    Stir the flour, salt and sugar together in a large bowl with a flat bottom. Add the
    butter pieces on top of the dry ingredients. Using your fingers, toss the butter in
    the dry mixture so each cube is coated. Use a pastry blender or your fingers to
    cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a
    few larger pieces are okay; be careful not to over-blend).
    In a separate large measuring cup or small bowl, combine the water, cider
    vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour
    mixture; do not add the ice. Using your hands in a circular motion, bring the
    mixture together until all the liquid is incorporated. Continue adding the ice water
    mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes
    together in a ball, with some dry bits remaining. Turn the dough out onto a lightly
    floured surface and knead gently until it comes into one mass; you don’t want to
    overwork it. Cut the dough into two equal sized portions.
    Shape each dough ball into a flat circle about an inch thick, wrap in plastic, and
    refrigerate for at least 1 hour, preferably overnight before using.

  • 2

    Pie Filling
    Mushrooms
    Make the Filling!
    In a large saucepan, heat up 1 tablespoon of olive oil. Add shallots and sauté on
    medium heart till translucent, about 5 minutes. Then add garlic and herbs and
    sauté till softened and fragrant, season with salt and pepper. Remove from the
    pan and set aside.
    In the same large saucepan, heat up another tablespoon of oil and add about a
    third of the prepared mushrooms, coat the mushrooms and oil and let them cook
    and brown, stirring from time to time. Brown and cook the mushrooms in batches
    till all the mushrooms have been cooked and the excess liquid has cooked out.
    Season with salt and pepper before removing from pan. This step takes a
    moment but its so worth it in the depth of flavor you build. Put some good tunes
    on and get lost in the shroom prep!
    In the same large saucepan on medium heat, add in the butter and flour and
    cook till fragrant and golden brown. To that mixture add in the heavy cream,
    cheese, soy, miso and balsamic. Stir to incorporate and let simmer for 2-3
    minutes on low heat to thicken. Add the shallots, garlic and mushrooms back in
    and stir to coat with the luxurious sauce. Salt and pepper to taste.
    Pour the filling out on to a sheet pan to cool completely.

  • 3

    Assemble the Pie!
    Pre heat your oven to 375 degress.
    Take your crust out of the fridge and let it come to room temperature for about 5
    minutes. Flour the surface you will be working on and start to roll out the dough applying
    even pressure across the dough. Pick up the dough and rotate, turn and roll. Continue
    rolling until the dough is a circle that is about 2 inches wider than your pie plate and
    about a quarter inch thick. Repeat this for the second disc of dough.
    Taking one of your rolled out crusts, fold your dough round gently in half and position
    the fold in the center of your pie pan, then unfold the disc and gently slide the dough
    into the pan. Go around the edges and gently press the dough into the pan, making
    sure that the dough is flush against the base. Gently press around the base to there are
    no gaps between the dough and the pan.
    Once your dough has found a snug place in the pan, trim the excess dough around the
    edges making sure to leave an inch and a half allowance.
    Dust the bottom of the crust with 1 teaspoon of flour. This will help with preventing a
    soggy bottom. Fill with cooled mushroom filling.
    Take the second rolled our pie crust and place onto top of filling. Push the edges down
    to join the two crusts around the edge. Trim the edges so that there is about ½ inch of
    overhang on the bottom crust.
    You are now going to crimp the edges of the pie. Start by rolling the dough from the
    bottom and top crust that is over hanging tightly under itself towards the center, making
    a rope that sits directly on top of the pan’s rim. You want to make this rope tight so it
    doesn’t unravel while baking. After you’ve made the rope, go back around the
    circumference of the pan and push down the rope with your thumb. This gives you a
    nice circle of dough that can be shaped and pushed into your crimps. You can leave it
    here too and just press the edges with the tines of a fork.
    To crimp the edge decoratively take your index finger and your thumb on one hand and
    make a “C” shape. Hold the “C” shape on the outside of your pie pan pushing inward
    while pushing your opposite thumb into the center of the “C” from inside the pie pan.
    This is your mold to crimp the edges of the pie all the way around. Once you’ve gone all
    the way around making crimps, I like to use my thumb and index finger on the other
    hand to push my crimps down to get a flat scallop effect all the way around the pie.
    Place pie in the freezer for 15 minutes.

  • 4

    Miso Pie
    Bake the Pie!
    In a small bowl, mix egg wash ingredients.
    Take the pie from the freezer and place it on a parchment lined sheet pan. Cut an “X”
    shaped vent on the top. Brush the entire pie with egg wash, sprinkle flaky finishing salt
    and cracked black pepper. Bake at 375 degrees for 1 hour, rotating 180 degrees half
    way through cooking time. Bake till golden brown.
    Cool for at least 15 minutes before slicing and serving!

  • 5

    BONUS! – Parsley Salad
    A fresh and bright parsley salad is a wonderful compliment to the rich umami flavors of
    the mushrooms.
    In a small bowl, place all parsley salad ingredients and stir to combine, adding salt and
    pepper to taste. Serve on top of warm pie for a little bright freshness!

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