Directions

Make the filling

1. In a large bowl, toss the beef and pork in the masa harina, making sure each piece is coated evenly. In a large pan, heat the olive oil over medium-high heat. Add the meat in batches and brown on all sides, roughly 10 minutes per batch. Transfer the meat to the slow cooker and stir in the broth, chiles, onion, potato, red pepper, garlic, cumin, cilantro, cayenne, and salt and pepper. Cook on low for 8 hours. Let the stew cool, then refrigerate overnight.

Make the crust

1. Stir the flour, masa, salt, and sugar together in a large bowl with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry ingredients so each cube is coated. Use a pastry blender or your fingers to cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend). You want to be able to have big butter chunks in your crust, it will help create a flake, as well as add delicious buttery hits of flavor!

2. In a separate large measuring cup or small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice, which is just there to keep your water cold. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated. Continue to add the ice water mixture, 1 to 2 tablespoons at a time, until no water (only ice) remains. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it.
3. Shape the dough into a flat disc (if making a double recipe, first separate the dough into two equal portions), wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight before using.
4. Before you roll out your dough, take it out of the fridge and let it to come to room temperature for about 5 minutes. This is working smarter, not harder, because your dough won’t develop cracks while you’re rolling it out. If your dough does develop cracks, just break a little off the edge and patch it. Do not fret!

5. Make sure your surface and your dough are both well floured. When starting to roll, start just below the center of the disc and in one swift motion push away from you, applying even pressure across the dough. Pick up the dough and rotate it a quarter turn clockwise and repeat the roll. Continue rolling until the dough is 2 inches wider than the pan you are using. Feel free to grab the pan you are using to eyeball it.

6. Sprinkle more flour under and on top of the dough as you work, making sure the dough doesn’t stick to either the surface or the pin. But use a light hand; too much flour will dry out the dough.

Make the egg wash

1. For an egg wash, I combine 1 whole large egg, 1 large yolk, and 2 tablespoons milk or water (whichever you have on hand) in a quart container and blend with an immersion blender or whisk until smooth. This has been the recipe that has given me the best golden brown on my bakes.

Assemble the pie

1. Preheat the oven to 375°F. Fit the bottom crust into a greased 10-inch pie plate and fill with the stew. Place the top crust on top and roll and crimp to seal. Cut a vent in the middle of the top and brush the top with egg wash. Bake on a baking sheet on the center rack for 1 hour, rotating the pie 90 degrees every 15 minutes, until the pie is golden brown and fragrant. Let cool for at least 15 minutes before slicing and serving. Best enjoyed viewing a Santa Fe sunset!