Geoduck Pie

Directions

Pie crusts:

1. In the bowl of a food processor or large mixing bowl, combine flour, sugar, and salt.
2. Add butter and pulse about 10 times, until pea-sized pieces form, or cut in by pea-sized pieces working with two knives.
3. Drizzle in 8 tablespoons of ice water, working 1 tablespoon at a time, and pulse until just moist, about 10 times.
4. Add up to 2 additional tablespoons ice water if necessary. The dough should remain very crumbly.
5. On a work surface, shape the dough into a ball and divide in half. Shape each half into a 5-inch disk.
6. Wrap each half in plastic wrap and chill 1 hour.
7. Remove the dough from refrigerator, unwrap, and dust lightly with flour.
8. Roll each of the rounds into a 12-inch circle of about ¼ -inch thickness.
9. Keep dough chilled between sheets of plastic wrap until ready to use.

For geoduck:

10. In a large pot, bring water to a boil and, working with tongs, quickly submerge the entire geoduck, shell and all. Remove with tongs after 10 seconds.
11. Working quickly with a sharp knife, make a cut along the inside of each shell to remove the meat. Make an additional cut along the middle of the body.
12. Remove and discard everything inside and remove the siphon casing on the long neck of the geoduck. Rinse the body and siphon meat well in very cold water.
13. Slice and chop the mantle and siphon meat into stew-sized pieces.

For filling:

14. In a frying pan, heat olive oil over medium low heat.
15. Add onions, garlic, celery, and parsley, and cook 3-4 minutes until tender.
16. In an additional frying pan, cook bacon over medium heat 4-5 minutes or until cooked to desired doneness.
17. Drain bacon on paper towels and chop into 1-inch pieces.
18. Add bacon to onion mixture, along with sage, rosemary, thyme, geoduck, and optional peppers.
19. Cook 2-3 minutes, seasoning with salt and pepper to taste and, if desired, add the truffle shavings.
20. Remove from heat and let cool.

To assemble:

21. Preheat oven to 425°.
22. Roll out one of the pieces of pie crust, placing it inside a pie pan.
23. Pour the cooled filling into the pie crust, then roll out the top crust and place it over the filling.
24. Working with a fork, crimp edges and cut a few vents on the top of the pie.
25. In a small bowl, beat together egg yolk and water, and brush the top of the pie with egg wash.
26. Bake 20 minutes, then reduce oven temperature to 375° and bake 30 to 35 minutes more, until steam begins to rise from the vents and the top of the pie is golden.
27. Cool for 10 minutes before serving.