Ingredients
2-1/2 cups all-purpose flour1/2 teaspoon salt1/2 cup finely shredded aged sharp cheddar cheese14 tablespoons cold butter10 to 12 tablespoons ice waterFILLING:1 cup cubed potatoes1/2 cup thinly sliced carrots1/3 cup chopped celery1/4 cup chopped onion1 tablespoon butter1 garlic clove, minced1 cup chicken broth2 tablespoons all-purpose flour1/2 cup 2% milk1-1/2 cups shredded cooked turkey1/2 cup frozen peas, thawed1/2 cup frozen corn, thawed1/2 teaspoon salt1/4 teaspoon dried tarragon1/4 teaspoon pepperEgg wash, optional
Preparation
In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add butter; pulse until coarse crumbs form. While processing, gradually add 10 tablespoons water; if needed, add remaining water, 1 tablespoon at a time, until dough forms a ball.
Divide dough in half with 1 ball slightly larger than the other; wrap both halves and refrigerate for 30 minutes.
For filling, in a large saucepan or Dutch oven, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook until vegetables are tender, 10-15 minutes.
Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a simmer; cook and stir until thickened, 3-5 minutes. Add the next 6 ingredients; cook until heated through, 5 minutes longer.
Preheat oven to 400°. Roll out larger dough ball to fit a 9-in. pie plate; transfer to pie plate. Trim crust even with edge. Pour hot turkey filling into crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top or make decorative cutouts in top crust. If desired, brush with egg wash.
Bake 10 minutes; reduce oven temperature to 375°. Bake until crust is golden brown, 35-45 minutes longer, covering edge of crust with foil if needed during the last few minutes of baking to keep from overbrowning.
