Recipe by Ron Andrews of Brays Island Plantation in Sheldon, South Carolina
For the crust:
12½ ounces flour
1 teaspoon salt
10½ ounces cold butter, cubed
1⅓ cup cold water
For the filling:
1 dozen quail
Salt and pepper to taste
4 tablespoons butter
1½ cups diced root vegetables, such as rutabaga, carrots, and turnips
1 cup diced onions
2 tablespoons tomato paste
2 ounces flour
½ cup red wine
1 tablespoon chopped fresh rosemary
½ tablespoon fresh thyme leaves
Make the crust: In a large bowl, sift flour and salt to combine. With a snapping motion, use your fingers to incorporate butter into flour mixture. Make a well in center of flour and add water. Mix until dough just begins to hold together. Turn out onto a clean work surface and press dough into two flat discs, one slightly larger than the other. Wrap in plastic and refrigerate for 1 hour.
Make the filling: In a large pot, bring quail and 2 quarts of water to a boil. Add salt and pepper and reduce to a simmer. Simmer until quail are done, about 20 minutes. Strain and reserve liquid. Set quail aside to cool. Once quail has cooled, pull meat from bones. Discard bones.
In a large skillet over medium heat, melt butter and sauté. vegetables until tender. Add tomato paste and stir until evenly distributed. Add flour and cook until flour starts to brown. Add red wine and just enough reserved liquid to cover the vegetables. Add herbs. Stir until flour is completely incorporated into liquid, then cook for 20 minutes, stirring frequently. Add quail and season with salt and pepper. Set aside to cool.
To assemble, preheat oven to 375 degrees. Whisk egg and 1 tablespoon water to make egg wash. Roll out larger disc of dough to fit the bottom and sides of an 8x11.- inch pan. Spread filling evenly over crust. Roll out second disc and gently transfer to top the pie. Poke top crust with fork tines or cut slits to vent. Brush with egg wash. Bake for approximately 1 hour, or until golden brown.