Brisket Pie à la mode
Alright! This was a goal of mine recently. There was a pic going around of "brisket pie" on the internet before, and again recently. This last time I decided... I want that! There was a little bit of trial and error and I have notes to do for next time, but wanted to share with y'all what I did this time!
I went all in on this one. Scratch made Pie Dough Crust for the bottom. Scratch made Croissant Dough for the top. Slow smoked Brisket of course. I went from the hip for the filling and got a pretty good handle on it after a first attempt for this one. I took fairly good notes and came up with a repeatable recipe too! There are a couple tweaks for next time but it is close enough to share my findings. Obviously store bought Crusts can be had and will be much easier. I just had a crazy urge to do it all. I also forgot how much time croissant dough takes haha.
Fairly certain that this will be at least a 2 post thing since I capped out my last thread and this has more.
OK. Enough rambling. Onward.
Pie Dough Bottom:
- 10 ounces All-Purpose Flour
- 1 Tsp Kosher Salt
- 2 Sitcks (225g) Unsalted Butter (Frozen)
- Ice Water (12 tbsp for me)
Croissant Top:
- 130g warm water (~100*F)
- 6g Active Dry Yeast
- 30g Granulated Sugar
- 5g Salt
- 250g Bread Flour
- 25g Unsalted Butter
- 1 egg yolk
- 150g unsalted Butter for Butter Block
For the Butter Block; take cold butter and using wax paper or cling wrap and make an 8”x8” square of butter. Place in fried to keep cold.
After resting the croissant dough roll it out into a long rectangle about twice the length of the butter block and an inch or so wider. Lay the butter block down and fold the dough over to encase the butter. Press and roll the dough out to a rectangle again and fold in thirds. Wrap in plastic and return to fridge. It is important to keep this cold. After about an hour, roll the dough out into a rectangle again and fold into thirds. Repeat three times.
Pie Filling:
- Chopped Smoke Brisket (around 4 cups)
- Medium Sweet Onion Diced
- 1 cup Bell Pepper Diced
- 1 Cup Carrots Diced
- 3 Sticks Celery sliced
- ½ to 1 cup of frozen peas (preference)
- 3 Tbsp Unsalted Butter
- 3 Tbsp Flour
- 2 Cups Beef Stock
- 4 Tbsp BBQ Sauce
- 2-4 Tbsp BBQ Rub
Assembly:
Roll out half of the pie dough on a well-floured surface until a couple inches larger than pie dish. Roll up dough on rolling pin and transfer to pie dish. Lift and rest the dough into the dish corners/edges. Return to fridge for 30 minutes. Blind bake the crust with pie weights of choice for 12-15 minutes at 400*F. Remove the weights and Dock the bottom of the crust and return to oven for additional 7-10 minutes until lightly brown. Trim Excess pie crust leaving a small lip. Fill Pie with filling and press to fill.
Roll out half the Croissant dough until just larger than pie pan and place on top. Tuck the edges of the Croissant dough under the lip of the Pie Crust to seal. Brush the top with egg white wash and bake for 25 minutes at 400*F or until croissant dough is flaky and brown.
Allow pie to cool before slicing to serve. The hotter it is the looser it will be. Serve with sides of choice.
Mac and Cheese:
- 12 oz Elbow Macaroni Noodles
- 4 Tbsp Unsalted Butter
- 4 Tbsp All Purpose Flour
- 8 oz Velveeta Cubed
- 8 oz Shredded Cheese of Choice (Tilamook for us)
- 2 ¾ Cup Milk (adjust for thickness)
- Pinch of Salt
- Dash of Ground Mustard
- Sprinkle of Paprika
- A few twists of freshly cracked black pepper
- Smidge of Garlic Powder
- Dusting of Onion Powder
- Lots-o-Bacon bits/pieces/chopped
OK... OK... Pictures!
Pie Dough Crust
Blind Bake the Pie Dough. I used Oatmeal for weights because that's what I had...
Docked and blind bake complete!
Croissant Dough Ball
Butter Block Formation
Nice Square of Butter
Encasing the Butter Block
Lots of folding, rolling, chilling, and repeat cycles later... (this got folded in half again before rolling)
Continued in Post 2...
