Baking A Beef Steak Pie From 1824...With An Unusual Crust

 

Today's supper comes from the recipe book The Virginia House-Wife by Mary Randolph. The Virginia House-Wife, or The Methodical Cook, was one of the best selling cookbooks of its age and ensured Mary her stardom. 

Mary Randolph (1762-1828) 

While the majority of Mary's recipes seem sure to satisfy, one stood out to me for its absurd ingredients. That being the crust enough to make one savory pie top and bottom. Her directions are quite simple, simply combine butter, water and flour. However, the quantity of butter is what makes this crust formidable. Mary directs us to add one pound of butter into the dough. That is correct. One pound of butter in just one moderately sized crust. Formidable I'd say. Of course, I had to try it. Though skeptical one needs to have an open mind as well.

I borrowed three recipes from the same book to make this steak pie. Mary's gravy recipe, steak pie and  savory crust.  

Firstly, let us start by preparing the gravy. It will need to simmer for at least an hour so it is best to get this started first. 

   

Lay several pieces of bacon on the bottom of a sauce pan. 3-5 will do nicely. Next add in chopped celery, carrots, a turnip and a diced onion. You may also add a tablespoon or two of chopped up beef steak if you desire a stronger flavor. With or without the gravy is fantastic. 

For seasonings sprinkle in thyme and a generous tablespoon of allspice. 

Cover this with water till just the vegetables are submerged then hang over your fire. 

Now we shall prepare what makes this dish so unique. Gather 4 cups of flour, setting half a cup aside for flouring your work surface. Mix enough cold water into this flour to make a thick paste. Now add one quarter pound of softened butter at a time until you have incorporated an entire pound.

 I found the dough to be unusually sticky and delicate for a pie crust, possibly explaining why Mary recommends being gentle when touching the dough. Roll out the dough using both a rolling pin and your your hands to flatten it. Be careful as this dough is particularly delicate and prone to cracking. Roll out only enough dough to make the bottom crust. Set aside your remaining dough for the top crust which we will make later. 

Once it is to your liking spread it onto the bottom of a baking tin and place it inside of your oven to cook until the pastry has slightly puffed up and the butter has been at melting for at least 5 minutes. Remove and set aside to cool. Watch it carefully as you do not want it to burn. You only need to cook the lower crust in this manner. Save your remaining dough for the upper crust which we will prepare later. 

Now that your gravy is on the fire and your bottom crust is baking let us focus on the filling. This is a beef based pie so you will need cuts of steak that suite your preference. However, Mary also recommends sprinkling pork into the pie's filling. She recommends adding boiled ham. Since I used bacon in the gravy I found it economical to use the remainder of my bacon in the pie however if you have ham all the better add it. I trimmed off the excess fat from the bacon. Ensure that your meat is cut up into manageable pieces. 

Set your meat onto your fire and cook till the meat is half done. 

If an hour has passed since you set your gravy on your flame remove it and strain all of the contents, leaving behind only the broth. Now add a tablespoon of flour and set again onto your fire. This will help to thicken up the gravy. 

Our meat is cooking away now. Be sure to check if your bottom crust is done. 

Once your meat is half cooked remove from the flame and set aside.

Your bottom crust should be ready by now. It is expected to find a layer of bubbling butter on top. Once you set it to cool the butter wool reabsorb. As you can see it has only browned slightly.

Add an even layer of your half-cooked meat onto the crust.

Once your gravy has thickened over the fire (should not take more than 5 minutes) pour it over the meat.

Finally we may add the top crust. Be sure to cut a hole in the top center to let steam escape. 

Bake with a healthy fire for around half an hour. The crust will not brown. It is certainly a strange crust which is good for curiosity seekers but I would recommend a dozen crusts over this one. The filling however is divine. The gravy recipe is a keeper and is among the best gravies that you can make.

If the above YT video link does not work for you click this link: 

https://youtu.be/ewdYtMtBKt4

Ingredients

Crust: 

Butter: one pound, unsalted (usually amounts to 4 sticks) 

All-purpose flour: four cups 

Cold water: half a cup

Filling: 

Beef steak: one pound

Bacon or ham: half a pound

Gravy: 

bacon: 3-5 strips 

beef steak: two tablespoons if desired

carrots: three large

turnips: one regular 

onion: one large

celery: 5 stalks 

all-purpose flour: one tablespoon

thyme: one teaspoon 

allspice: one tablespoon  

Directions: 

Gravy: Lay your bacon on the bottom of a pot. Toss over it diced carrots, turnip, celery and extra beef steak if desired. For spices add a teaspoon of thyme and a tablespoon of allspice. Cover with water just high enough to cover your vegetables. Put on your stove on medium-low heat for one hour. Once an hour has passed strain your solids from the broth and return the broth to the stove. Stir in a tablespoon of flour and let sit on a low flame for 5 minutes to thicken. 

Crust: Add 3.5 cups of flour into a mixing bowl, setting half a cup of flour aside for later rolling the dough. To this add half a cup of cold water and stir. This should create a thick paste. Now add one stick of butter at a time till you have added four sticks, or one pound. Divide this dough into two even portions, one for the top and the other for the bottom crust. Gently roll out the bottom crust dough and place into a tin. Bake for 10 mins in a 300 degree oven. Set out to cool. You do not need to pre-bake the top crust. 

Meat filling: Combine one pound of your choice of beef steak with half a pound of either lean bacon of ham. Cook on your stovetop till the meat is half done then remove from the heat and set aside. 

To combine: Place your half-cooked meat into the baked bottom pie crust. Pour your gravy on top. Try to make this as even as possible. Roll out your top layer of crust and press it on top. Cut a small hole on the top to allow for steam from the gravy to escape. Bake in a 350 degree oven for 20-25 minutes.