The majority of the baked goods on “Martha Bakes” might be sweet, but that doesn’t mean Martha can’t do savory. She’s going full throttle in the latest episode with a truly majestic meat pie. It’s inspired by a traditional British game pie, which is typically stuffed with meats like venison, rabbit, pheasant, and wild boar, and marked with family crests and coat of arms. Martha’s using a rich mixture of pork (fatback and shoulder) and chicken (thighs and livers) for the filling and decorating the top crust with leaf and flower cutouts instead. Speaking of the crust, this savory pie relies on a unique hot-water pastry dough that keeps all the delicious meat juices inside without becoming soggy. The result? A showstopping, super-hearty pie that will be the talk of any dinner party. And that’s not all—Martha’s also baking two fruit pies that are sure to be scene-stealers in their own right. Get a sneak peek at the recipes below, and be sure to tune in this weekend.
Meat Pie with Hot-Water Crust
Cognac, fresh herbs, spices, and sliced pistachios amp up the double-meat filling in this weekend-project pie. The finishing touch? A quick aspic made with chicken stock and gelatin to seal the pie.
Blueberry Lattice Pie
Fresh blueberries need little more than lemon and cinnamon to shine beneath this lovely lattice crust. Creating the pattern is easier than it looks—just make sure to reserve enough space in your freezer to chill the dough in between weaving.
Poached-Pear and Cranberry Pie
You’re going to want to bookmark this recipe for the holidays! Pears and cranberries are simmered in a bath of white wine and spices for the irresistible, seasonally appropriate filling. A petal cookie cutter is all you need to pull off the fancy top crust.
"Martha Bakes" season 10 airs on PBS stations nationwide (check local listings).