Beef Pie with Flaky Crust (Printable)
Classic savory pie with tender beef and flaky pastry.
# What You’ll Need:
→ Flaky Pastry
01 - 2 ½ cups all-purpose flour
02 - 1 tsp salt
03 - 1 cup cold unsalted butter, cubed
04 - ½ cup ice water
05 - 1 egg, lightly beaten
→ Beef Filling
06 - 2 tbsp olive oil
07 - 2 lbs beef chuck, cut into 1-inch cubes
08 - Salt and freshly ground black pepper
09 - 1 large onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 carrots, diced
12 - 2 celery stalks, diced
13 - 2 tbsp tomato paste
14 - 2 tbsp all-purpose flour
15 - 1 cup beef broth
16 - 1 cup dry red wine
17 - 1 tsp Worcestershire sauce
18 - 1 tsp fresh thyme leaves
19 - 1 bay leaf
20 - 1 cup frozen peas
# How-To Steps:
01 - Whisk flour and salt in a large bowl. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Season the beef cubes generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches to ensure proper browning on all sides, then remove and set aside.
03 - Add the onion, garlic, carrots, and celery to the same pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
04 - Stir in the tomato paste and cook for 1 minute to deepen the flavor. Sprinkle the flour over the vegetables and cook for another minute, stirring constantly to cook out the raw flour taste.
05 - Return the browned beef to the pot. Pour in the beef broth, red wine, and Worcestershire sauce. Add the thyme and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beef is tender.
06 - Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaf and discard. Allow the filling to cool completely to room temperature to prevent a soggy bottom crust during baking.
07 - Preheat the oven to 400°F. On a floured surface, roll out one pastry disk and fit it into a 9-inch pie dish, trimming the excess overhang. Spoon the cooled beef filling into the crust.
08 - Roll out the second pastry disk and drape it over the filling. Trim the edges, seal the top and bottom crusts together, and crimp the edges. Cut several slits in the top crust to vent steam. Brush the surface with the beaten egg.
09 - Place the pie on a baking sheet to catch drips. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to stand for 15 minutes before slicing.
# Expert Advice:
01 -
- The crust is genuinely flaky and buttery because you're not overthinking it with a food processor.
- Beef chuck becomes impossibly tender and the sauce is glossy and serious without any pretense.
- It feeds six people and actually tastes better the next day.
02 -
- Cooling the filling completely before assembly is not optional—I learned this the hard way with a soggy, disappointing crust.
- Keep everything cold when making pastry because warm butter melts into the flour instead of creating those distinct flaky layers.
- Don't skip the egg wash; it's the difference between homemade-looking and bakery-looking.
03 -
- A baking sheet under the pie catches any drips and prevents burnt filling on your oven floor.
- If the crust starts browning too fast, loosely cover it with foil for the last 10-15 minutes of baking.