2 cups King Arthur Unbleached All-Purpose Flour
⅔ cup (10 ⅔ tablespoons) cold Cabot Salted Butter, cut into pieces
⅔ cup (5 ⅓ ounces) cold Cabot Vermont Premium Cream Cheese
2 tablespoons minced fresh thyme leaves
1 teaspoon salt
½ cup ice water
1 ½ tablespoons Cabot Salted Butter
1 ½ tablespoons King Arthur Unbleached All-Purpose Flour
1 ¼ cups heavy cream
½ cup seafood or vegetable broth
½ cup roughly chopped yellow onion
4-6 black peppercorns
1 bay leaf
Pinch ground nutmeg
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
1 ounce freshly grated Parmesan cheese (about ½ cup)
1 ½ pounds peeled and deveined native Maine shrimp
1 ½ pounds sea scallops, halved if large
1 pound Maine lobster meat
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
Get the ingredients you need at a convenient nearby location.
To make dough:
COMBINE flour, butter, cream cheese, thyme and salt in a large bowl; work together with fingertips or two knives or until butter and cream cheese are in pea-sized pieces.
ADD ice water and toss together just until blended and dough forms. Press into ball and wrap in plastic wrap. Refrigerate for at least one hour.
To make sauce:
MELT butter in a heavy saucepan over medium heat; whisk in flour and cook, stirring, for about 2 minutes, not allowing flour to brown.
WHISK in cream gradually, then broth. Add onion, peppercorns, bay leaf and nutmeg.
BRING sauce to simmer and cook for about 4 minutes, stirring often so sauce does not scorch on bottom of pan.
POUR through strainer into bowl. Add cheddar and Parmesan and stir until cheeses are melted and blended into sauce. Cover and refrigerate until needed.
To assemble and bake pie:
PREHEAT oven to 350°F.
DIVIDE dough into 16 pieces. Roll each piece out into approximate 7-inch circle.
PLACE one round in bottom of eight small (about 5-inch diameter) baking dishes, with dough extending over edge.
DIVIDE shrimp, scallops and lobster evenly among baking dishes. Top each with about ¼ cup of sauce and ¼ cup of grated cheddar.
ADD remaining rounds of dough, pressing edges together and fluting. Cut 2 small slits in top of each pie.
BAKE for 15 to 18 minutes or until hot and golden.
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