Like fruit pies, Savoury Pies are an important part of a pastry chef’s repertoire. This episode showcases the dough recipe that best suits savoury fillings. Anna begins by making a basic savoury piecrust and uses it as the base for her Leek and Gruyere Quiche. Then she moves on to a personal favourite, French Canadian Tourtiere. Anna finishes off with the most famours of all savoury pies—a Chicken Pot Pie. But Anna’s is made with a rich and flaky biscuit topping—truly delicious.
