Mrs Wheelbarrows After Thanksgiving Turkey Slab Pie

Ingredients

• Butter and Shortening Crust
• 1 1/3 cups (160 g) all-purpose flour
• 4 tablespoons (56 g) unsalted butter, cubed and frozen for 20 minutes
• 4 tablespoons (56 g) Spectrum or other vegetable shortening, cubed and frozen for 20 minutes
• 1/8 teaspoon kosher salt
• 1/4 cup (60 ml) ice water
• 1 1/2 teaspoons vodka, optional
• Filling
• 1/4 cup (60 ml) olive oil
• 2 (285 g), onions, sliced into 1⁄2-inch disks (about 3 cups)
• 2 cups (170 g) cooked carrots or sweet potatoes; or 2 medium carrots, peeled, cut in half, and sliced into 1⁄2-inch half moons
• 3 stalks celery (85 g), sliced 1⁄2 inch thick
• 1 teaspoon (heaping) fresh thyme leaves
• 1/2 teaspoon fresh sage leaves, minced
• 1/4 cup (60 ml) white wine or water
• 4 tablespoons (56 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 1 cup (240 ml) leftover gravy plus 1⁄2 cup (120 ml) water; or 11⁄2 cups (360 ml) turkey or chicken stock
• 12 ounces (340 g) fully cooked turkey, cubed or shredded (about 2 cups)
• 3/4 cup (85 g) cooked green beans or frozen petite peas
• 1 pinch kosher salt and freshly ground black pepper, if needed
• 3 cups leftover stuffing
• 4 tablespoons (56 g) unsalted butter, melted

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