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1
MAKE THE PIE CRUST FIRST.
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See directions below.
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Chill crust while making filling.
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4
To make the filling, heat the oil and butter in a large skillet set over medium-high heat.
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When the butter is melted, add the mushrooms, onions, and thyme or rosemary; saute until mushrooms are brown.
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Add the sausage (squeezed out of casings, if necessary) and saute until no longer pink, breaking up with a spoon.
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Add chicken or turkey, season with salt and pepper, and if its uncooked, saute until chicken is opaque, about 5 minutes.
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Add wine or Madeira and cook, scraping up the browned bits on the bottom of the pan, for about 2 minutes.
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Shake the 2 tablespoons of flour over the meat, toss it around to coat, then pour in the broth.
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Simmer until sauce thickens, stirring often, about 3 minutes.
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Stir in the parsley and season with salt and pepper.
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Transfer to a 9 deep dish pie pan.
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(The pie can be made ahead to this point; cover and chill overnight and when its time to bake, cover with the pie crust first.)
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When ready to bake the pie, preheat the oven to 400 degrees.
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Roll out the chilled dough on a lightly floured surface until its about an inch bigger around than your pie dish and then drape it over the filling.
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Crimp, if desired.
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Cut a few slits in the top.
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Bake for 45 minutes, or until bubbly and golden.
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Let rest for 15 minutes before serving.
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20
TO MAKE THE PIE CRUST: Sift flour, sugar, and salt into a mixing bowl.
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Add chilled butter and shortening.
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Working quickly and using your fingertips or a pastry blender, rub or cut fat into the dry ingredients until the mixture resembles coarse meal.
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Sprinkle on ice water, 2-3 tablespoons at a time, and toss with a fork.
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Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time.
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Scrape it up into 2 balls and wrap separately in waxed paper or plastic wrap.
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Chill 1 ball and freeze the other for future use.
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Now make your filling as directed above.
