Name: Savory BBQ Pie
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H45M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 8 servings
Ingredients: 1/4 cup red pepper, diced; 1/4 cup green pepper, diced; 1 jalapeno, diced; 1/4 cup onion, diced; 1 tablespoon oil; 1/3 cup ketchup; 1/3 cup yellow mustard; 1/3 cup molasses; 1/3 cup brown sugar; 2 tablespoons hot sauce; 1 (4 to 4 1/2-pound) pork butt; Salt and freshly ground black pepper; 2 cups all-purpose flour; 1 tablespoon salt; 1/2 tablespoon sugar; 1/3 cup shortening; 1/2 cup cold water; 1 large egg; 1 tablespoon water

Directions

Watch how to make this recipe.

For the BBQ Sauce:
In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside.
Preheat smoker to 225 degrees F, over hickory soaked chips.
Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes.
When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce.
For the Pie Crust:
Preheat oven to 350 degrees F.
Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls.
Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
For the egg wash:
Beat together the egg and water,
Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.;

Cook’s Note

It's okay if your dough is bigger than your pie pan. You will pinch the sides later.

Savory BBQ Pie

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Directions

Cook’s Note

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