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Supper Pie

The one-dish wonder deserves a standing slot on your weeknight cooking line up.

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Doesn’t eating a wedge of pie feel celebratory and decadent any time of day? It can be sweet or savory, single crust or double, hand pie, slab, or deep-dish. When a piece arrives on your plate, sturdy and beautifully stacked, it feels like a triumph of both cooking and engineering. So lately, I’ve been wondering: Doesn’t pie deserve to be the whole meal? And I don’t mean every now and again. I mean pie for supper every week.

There are so many rich, flaky ways to top a supper pie, and even more ways to fill one: sautéed vegetables laced with fragrant herbs, creamy egg- and-cheese fillings, or meaty stews. Truth is, I’m hard-pressed to think of a savory something that doesn’t taste good tucked inside a buttery crust. When dreaming up delicious combos, the trick to building a pie is ensuring that the filling and crust are a good match of flavor and texture, and that any bottom crust doesn’t get water-logged with a soggy filling.

That means a creamy base like braised chicken with coconut curry—moist and hearty on its own—might warrant a top crust only, while other fillings like hot-smoked salmon studded with red potatoes and spinach hold up well in a double crust. A non-traditional pick like tamale pie is particularly fun and quick, since the crust is a no-fuss buttermilk cornbread batter, poured over top just before baking. It follows the lead of other wild-card pies like shepherd’s pie, which is topped with mashed potatoes in lieu of a crust.

Pie-making on a weeknight can sometimes feel labor intensive, so don’t be shy about cooking up fillings ahead of time, or even prepping dough in advance. Just be sure to keep either wrapped up and chilled until use, to be sure nothing dries out. And with all crusts—be it puff pastry, phyllo dough, or a traditional butter-and-shortening crust—you’ll get the best flaky layers when you bake well-chilled dough, so always keep it cold when you’re not actively working with it.

This might just be a new tradition in the making with fillings that change with the season, a new crust for each week of the month, and maybe even a surprise sweet pie thrown in on occasion for a breakfast or brunch. As for the name, Pie Thursday does have a certain ring, but then again, so does Pie Friday. I’ll try my best to keep it to just one night a week.

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  • Donnaree | 01/25/2022

    This is amazing! Made it for the first time, today, will definitely do it again. Didn’t have sumac, but, sprinkled with za’atar. Delish!

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