Beef Pie with Flaky Crust (Print)
Tender beef and vegetables in buttery pastry.
# What You Need:
→ Flaky Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup cold unsalted butter, cubed
04 - 1/2 cup ice water, plus more as needed
05 - 1 egg, lightly beaten (for egg wash)
→ Beef Filling
06 - 2 tablespoons olive oil
07 - 2 pounds beef chuck, cut into 1-inch cubes
08 - Salt and freshly ground black pepper, to taste
09 - 1 large onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 carrots, diced
12 - 2 celery stalks, diced
13 - 2 tablespoons tomato paste
14 - 2 tablespoons all-purpose flour
15 - 1 cup beef broth
16 - 1 cup dry red wine (or additional beef broth)
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
19 - 1 bay leaf
20 - 1 cup frozen peas
# How To Make It:
01 - In a large bowl, whisk together flour and salt. Add cold butter, cutting in with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Season beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
03 - Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute. Sprinkle flour over vegetables and cook for an additional minute while stirring well.
05 - Return browned beef to the pot. Add beef broth, red wine, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef is tender.
06 - Stir in frozen peas and cook for 5 more minutes. Remove bay leaf. Allow filling to cool to room temperature to prevent a soggy crust.
07 - Preheat oven to 400°F. On a floured surface, roll out one pastry disk to fit a 9-inch pie dish. Line the dish with pastry, trimming excess dough. Fill with cooled beef mixture.
08 - Roll out second pastry disk and place over filling. Trim, seal, and crimp edges. Cut slits in top crust for ventilation. Brush with beaten egg.
09 - Place pie on a baking sheet and bake for 40 to 45 minutes until crust is golden brown. Let stand for 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The pastry is shockingly forgiving once you understand it just needs cold butter and patience, not magic.
- You make the filling hours ahead, which means less stress when guests arrive and more time to enjoy their company.
- That first bite when the fork breaks through the buttery crust into tender beef is honestly worth the effort.
02 -
- The cooling step for your filling is not optional if you want a crisp crust; a hot filling will steam the bottom and turn it soggy no matter how good your pastry technique is.
- If your pastry starts getting warm while you're rolling it, pop it back in the fridge for ten minutes; warm butter doesn't create flakes.
03 -
- If your filling is still slightly warm when you're ready to assemble, spread it on a sheet pan for ten minutes in the freezer instead of waiting for it to cool naturally.
- Brush your egg wash on the crust just before it goes in the oven, not earlier, so it stays glossy and beautiful instead of drying out.