-FLAKY PASTRY-
2 1/4 c Flour
1/2 ts Salt
1/4 c Cold unsalted butter, cut
-into bits
1/2 c Cold vegetable shortening,
-cut into bits
1/4 c Ice water
1 Egg lightly beaten with 1
-tablespoon water, for egg
-wash
FILLING
9 tb Ons, unsalted butter
1 c Finely chopped onion
1/2 c Sliced celery
1/3 c Minced carrots
1/4 lb Mushrooms, sliced
5 1/2 c Bottled clam juice or fish
-stock
1/2 c Dry white wine or white
-vermouth
Bouquet garni: 12 parsley
-stems 1 teaspoon dried,
-thyme, 6 peppercorns and 1
-bay leaf tied in a
-cheesecloth bag
1 lb Large shrimp, peeled,
-deveined and halved
-lengthwise
1/2 lb Sea scallops, halved if
-large
1/2 lb Lump crab meat
About 1-1/2 cups milk
6 tb Ons, flour
1/4 c Heavy cream
1/4 c Freshly grated Parmesan
-cheese
1/4 c Minced fresh parsley
2 ts S, Dijon mustard
Freshly-grated nutmeg
Lemon juice
Salt and pepper
Make flaky pastry: Into a mixing bowl sift flour and salt. Add butter and
shortening and blend with a pastry blender or fingertips until it resembles
coarse meal. Add water, stirring with a fork until dough comes together. If
too dry, add a little more water. Gather dough into a ball, wrap in plastic
wrap and flatten into a disk. Chill at least 30 minutes, or may be prepared
a day ahead.
Make filling: Melt 3 tablespoons of butter over medium-low heat, add
onions, celery, carrots and mushrooms, cover and cook 8 to 10 minutes, or
until onion is soft. Uncover, add clam juice, wine and bouquet garni, bring
to a simmer and stir in shrimp and scallops. Return to simmering, stirring,
then remove pan from heat. Drain shellfish mixture, reserving liquid and
bouquet garni separately. Measure poaching liquid and add enough milk to
measure 3-1/2 cups.
In a saucepan melt remaining butter, add flour and cook over medium-low
heat, stirring, for 3 minutes. Add reserved poaching liquid and bouquet
garni and heat to simmering. Cook, stirring occasionally, for 20 minutes.
Discard bouquet garni. Stir in cream, cheese, parsley, mustard, nutmeg and
lemon juice; season to taste with salt and pepper. Stir in shellfish
mixture and crab meat and transfer to a large buttered baking or gratin
dish.
Preheat oven to 400#161#F. Roll out chilled dough on a lightly-floured work
surface to 2 inches larger on all sides than baking dish. Drape crust
loosely over filling, tuck edges into dish and crimp decoratively. Brush
dough with egg wash. Cut several slits in top of pie. If you have extra
dough, cut them into decorative fish shapes, arrange on top of pie and
brush again with egg wash. Bake pie until top is dark golden brown and
filling bubbles around edges, 35 to 40 minutes. If filling begins to bubble
out of pan, place a baking sheet on oven rack below pie. Serve whole pie at
table.
Yields
6 Servings