Proper Beef, Ale & Mushroom Pie I finally got around to catching up on the promised beef pie. I don't like soggy-bottomed pies. I like the crust to be nice and flaky. Also, do not like to discard the juices created during the baking of of the filling. So, I slow bake the filling, and create separate top-hats of crust, to be served with the filling. The filling, baked in a Dutch oven, low and slow: Texas tri-tip, chopped onions, chunked carrots, caster sugar, flour, Shiner Bock (German amber ale from Shiner, Texas), quartered crimini mushrooms, reconstituted dehydrated morel mushrooms (and the resulting juice), a few drops of liquid smoke, and a bundle of fresh thyme, bay leaves and parsley. The top-hats: flour, lots of European-style butter (less water & more butterfat), Dead Sea salt, and ice cold water, worked only as much as necessary to get it to press out after re-chilling. Enjoy, Rich P .