Feed Me Friday: BBQ Pulled Pork Pie

I planned our second annual Pi(e) Day at work. We had a pretty good turnout with around 10 pies. Surprisingly, we had several savory pies, not just sweet. I made BBQ Pulled Pork Pie, and it seemed to be a hit. I made it in a 9x9 pan instead of a pie plate so that I could make a really thick pie...which is the obvious choice when you're making something as luscious as this pie.

The process of a delicious pie.

BBQ Pulled Pork Pie

for the pork filling:
2 bell peppers (any color), roughly chopped
hot peppers (any type), roughly chopped, optional
2 onions, roughly chopped
2 cups BBQ sauce, plus 6 tablespoons
5 pounds pork loin
10 cloves garlic, roughly chopped
apple cider vinegar
water

my grandmother's pie crust recipe (you'll need to make 2 crusts, but this is only for 1 crust):
1 cup flour
½ teaspoon salt
1/3 cup shortening
3 tablespoons cold water

eggwash to brown the crust:
1 egg
1 tablespoon water

special tools needed:
crockpot
9x9 baking pan
basting brush

Using a sharp knife, make around 12 slits in each side of the pork loin. Place the chopped garlic in the slits. Put half of the chopped peppers and onions in the bottom of a crockpot, and pour 1 cup of the BBQ sauce on top. Layer the pork loin on top of the peppers and onions. Put the rest of the peppers, onions, and any leftover garlic on top. Pour 1 cup of the BBQ sauce and the apple cider vinegar in the crockpot. Pour in water until the loin is completely covered with liquid. Turn the crockpot on to low, and cook for about 8-10 hours.

Preheat oven to 350 degrees Fahrenheit.

To make the crust, mix together the first 3 ingredients by hand until they are crumbly. Slowly add the water one tablespoon at a time while mixing. Once water is added, do not handle dough more than needed – this is what creates tough pie crust. Roll out dough on floured counter until about 1/8" thick. Transfer the crust to the buttered 9x9 pan. Make another crust per the ingredients and directions above.

Once the pork loin is finished, pull it apart with tongs, forks, or the best tool - your fingers. Using tongs, fill the 9x9 pan with pork, being sure to layer in this sequence: pork - 3 tablespoons BBQ sauce - pork layer - 3 tablespoons BBQ sauce. I added some garlic powder and hot sauce to the layering, but that is optional. Once the the pan is full, lick all pork off your fingers, being sure to wash your hands afterward.  Place the second pie crust on top, trimming the excess and pinching the edges. Be sure to poke some holes in the top crust to allow steam to vent during bake time.

Crack the egg, and whisk in a bowl with 1 tablespoon water. Using the basting brush, brush the egg wash in a thick layer over the crust

Bake the pie for about 50 minutes, or until the crust begins to brown.

Then try not to eat the entire thing in one sitting. No, seriously. Just try eating only one serving. I dare you.

Pie Are Squared!