Savory BBQ Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 645
- Total Fat
- 34
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 37
- Cholesterol
- 137
- Sodium
- 854
- Total: 2 hr 55 min
- Prep: 10 min
- Cook: 2 hr 45 min
Ingredients
Barbeque Sauce:
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
Pie Crust:
2 cups all-purpose flour
1 tablespoon salt
1/2 tablespoon sugar
1/3 cup shortening
1/2 cup cold water
Egg wash:
1 large egg
1 tablespoon water
Directions
- 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.