Piecemeal Pies Frozen Potato, Cheese and Artichoke Pie
In loving homage to the English savory pie, Piecemeal pies are made with a classic recipe for Hot Water Crust Pastry. This is the traditional way English-style pies have been made for centuries, because it yields a tender crust that has the right structural integrity. This potato and artichoke pie is bursting with tasty cheesy goodness. One 4"x2.5" inch pie, serves 1-2.
Crust: King Arthur flour, Cabot butter, VT eggs, kosher salt, soybean oil. Filling: Fontina, Cabot sharp cheddar, potatoes, garlic, shallots, artichokes, thyme, white wine, butter, kosher salt. Garnished with parmesan.
Keep frozen until ready to enjoy.
Piecemeal Pies, White River Junction, VT
Place in the fridge the night before or leave out on the counter to thaw for an hour. Preheat oven to 350. Bake thawed pie on a tray for about 35 minutes, until the crust is golden brown and inside is hot.
February 24, 2023 by Marcia
I ordered the spinach, kale and feta pie—it was heavenly. Really delicious inside, great pastry outside. A real treat.
February 22, 2023 by Christine
This small pie was delicious and made for an easy dinner for two; I served it with roasted vegetables and a green salad.
February 10, 2023 by Daria
February 8, 2023 by K.j.
This was a splurge in my FTY order, but it is a beautiful little pie which makes a more filling meal than I thought it might due to its dainty size. Savory flavors are lovely and balanced. A perfect indulgence for a solo dinner while watching the British Baking Show (always makes me want some pastry like what I’m seeing on the screen!) LOL