The following is an excerpt from 50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie by Stacey Mei Yan Fong.
Colorado has no official state foods, but produces one of my favorite beverages, Coors beer. I’m not talking about Coors Light; I’m talking about that large butter-yellow can, the full Coors Banquet. A pie with just beer, though? Gross! Good thing the state’s wide-open pastures make for the perfect environment to raise animals, supporting delicious beef, lamb, elk, and especially bison.
I love the deep, malty flavor that beer adds to a meat stew—the perfect filling for a pie. And while tucking into stew, I love to dip in some crusty bread, spread liberally with herbed butter. I wanted to translate that rich flavor and comforting feeling into a pie.
Here’s a Coors-bison stew pie with an herbed crust and a fun decoration. I use a cookie cutter to cut out little bison, paint them with espresso, and arrange them in a “roaming” pattern too.
This pie is best after a long day on the slopes or white water rafting. It will stick to your bones. It’s not just a meal: It’s a whole dang banquet.
Bison and Coors Stew Pie
Ingredients
- Herbed All-Butter Crust (double, plus optional half portion) for top and bottom of pie; half crust rolled out for bison decorations if using (recipe below)
- 1 pound bison stew meat, cubed
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (12-ounce) can Coors Banquet
- 2 cups beef stock
- 5 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper, plus more to finish 2 medium carrots, sliced
- 3 medium new potatoes, quartered with the skin left on
- Finishing salt
Instructions
Make the Filling
In a medium mixing bowl, toss the bison meat in the flour. Make sure the cubes are evenly coated in flour and shake off the excess. In a Dutch oven over medium heat, heat up the olive oil and butter. Add half of the bison cubes and cook, turning, until browned. Repeat with the remaining bison (I do this in batches so the pan doesn’t get too crowded). Set the browned bison aside.
In the same pot, cook the onion for 2 to 3 minutes, then add the garlic and tomato paste and cook for an additional minute. Add the beer, stock, Worcestershire sauce, sugar, paprika, salt, and pepper and stir to combine. Return the bison to the pot, cover, and simmer for 11/2 to 2 hours, until the liquid has reduced by a third. Add the carrots and potatoes and cook for an additional 30 minutes, until the carrots and potatoes are fork tender. Season to taste. Set aside to cool for at least an hour before filling the pie.
Assemble the Pie
Preheat the oven to 375°F. Fit one rolled-out crust into a greased 10-inch pie pan. Fill the crust with the cooled bison filling and top with the top crust. Roll and crimp the edges to seal tightly (see page 343).
If decorating the crust with bison buddies: Roll out the half portion of herbed crust and cut out bison with the cookie cutter. Make one shot of instant espresso (2 tablespoons espresso powder mixed with 1 tablespoon water) and use to paint the little bison. Freeze for 15 minutes on a parchment- lined baking sheet.
Bake the Pie
Brush the top crust with the egg wash. If using, place your bison buddies as you wish on the top crust. Sprinkle the pie with finishing salt and pepper. Cut vents on top of pie crust.
Place the pie on a baking sheet. Bake the pie on the center rack, rotating it 90 degrees every 15 minutes, for 1 to 11/2 hours, until the crust is golden brown. Let the pie rest for at least 15 minutes before cutting. Best enjoyed by a roaring fire, in your favorite hoodie and paired with an ice cold Coors Banquet. Enjoy!
Herbed All-Butter Crust
Single portion
Ingredients
- 1 ¼ cups unbleached all-purpose flour
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- ½ teaspoon kosher salt
- 5 ½ teaspoons granulated sugar
- ½ cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- ½ cup cold water
- 2 tablespoons cider vinegar
- 1/2 cup ice
Instructions
Stir the flour, salt, and sugar together in a large bowl with a flatbottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture 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 helps create a flaky effect, as well as adding delicious buttery hits of flavor!
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 adding the ice water mixture, 1 to2 tablespoons at a time. 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.
Shape the dough into a flat disc (if making double recipe, first separate the dough into two equal portions), wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before using.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge.
Last Updated: June 16, 2023
