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1
To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs.
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2
Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated.
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3
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
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4
Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking.
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5
Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes.
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6
Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour.
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7
Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes.
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8
Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
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9
Preheat oven to 400 degrees F (200 degrees C).
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10
Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface.
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11
Fit one crust into a 10-inch pie dish; trim away excess dough.
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12
Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes.
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13
Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish.
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14
Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
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15
Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes.
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16
Let cool for about 10 minutes before serving.
