Perfect Turkey Pie

Step 1 -Place 3 sticks of the cut butter pieces in the freezer for 15 minutes.

Step 2 -In a large food processor, add 3 3/4 cups of the flour, 1 1/2 teaspoons of the salt, and the sugar and cover the processor.

Step 3 -Pulse the flour mixture until combined.

Step 4 -Add the frozen butter pieces to the flour mixture and pulse until pea-sized crumbs form.

Step 5 -With the food processor running, add the vinegar and 4 tablespoons of the ice water through the feed tube, 1 tablespoon at a time, until a dough just comes together. The dough should be moist but not wet or sticky and not too crumbly. If the dough is too crumbly and is not coming together, add the extra ice water, 1 teaspoon at a time, until it comes together.

Step 6 -Using the extra flour, lightly dust a work surface.

Step 7 -Turn the dough out onto the prepared work surface and fold it together with your clean hands.

Step 8 -Knead the dough a few times to combine.

Step 9 -Divide the dough into 2 equal balls.

Step 10 -Flatten each of the dough balls into a smooth disk.

Step 11 -Wrap the dough disks with the plastic wrap and refrigerate them for at least 1 hour.

Step 12 -Preheat the oven to 375 degrees F.

Step 13 -In a large, deep-sided skillet over medium heat, melt 3 tablespoons of the remaining softened butter.

Step 14 -Add the onions and the carrots to the melted butter and cook, while stirring, until softened, about 5 minutes.

Step 15 -Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 1 minute.

Step 16 -Add 3 tablespoons of the remaining flour to the onion mixture and cook, while stirring, until it is golden and beginning to bubble, about 1-2 minutes.

Step 17 -Gradually add the white wine to the onion mixture, while whisking, until incorporated.

Step 18 -Bring the sauce mixture to a simmer and cook, while stirring occasionally, until the wine has reduced, about 3 minutes.

Step 19 -Slowly stream 1 1/3 cups of the heavy cream into the sauce mixture, while stirring, until incorporated.

Step 20 -Cook the sauce mixture, while stirring, until it comes to a boil and thickens slightly, about 5 minutes.

Step 21 -Add the turkey, the peas, the parsley, and the thyme leaves to the sauce and fold to combine.

Step 22 -Season the turkey mixture with the extra salt and the black pepper.

Step 23 -Allow the turkey mixture to cool slightly.

Step 24 -Using the extra flour, lightly dust a clean work surface.

Step 25 -Unwrap 1 of the cold dough disks and place it on the prepared work surface.

Step 26 -Roll the dough disk out into a large round about 1/4-inch-thick.

Step 27 -Using the extra softened butter, grease a shallow, 9-inch pie dish.

Step 28 -Place the rolled out dough in the prepared pie dish and trim the edges to leave a 1-inch overhang.

Step 29 -Add the cooled turkey mixture to the dough in the pie plate, spreading it out evenly.

Step 30 -On the prepared work surface, unwrap the second dough disk and roll it out into a large round about 1/4-inch-thick.

Step 31 -Place the second piece of rolled out dough on top of the turkey mixture in the pie plate.

Step 32 -Trim and crimp the edges of the pie.

Step 33 -Using a paring knife, slice a few slits in the top of the pie so steam can escape.

Step 34 -Brush the top and edges of the pie crust with the remaining heavy cream.

Step 35 -Sprinkle the pie crust with the flaky sea salt.

Step 36 -Bake the pie until the crust is golden and the filling is bubbling, about 1 hour 15 minutes. Cover the edges of the pie with foil if it starts to brown too quickly.

Step 37 -Allow the pie to cool for 15 minutes.

Step 38 -Serve.