Toriel's Snail Pie

1In a large bowl, combine the flour and salt (½ teaspoon) for the pie crust. Add the cubed butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

2Gradually add the ice water (6-8 tablespoons), 1 tablespoon at a time, and mix until the dough comes together. Divide the dough in half and shape each half into a ball. Flatten each ball into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preparation of the snail filling Heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the diced onion (1) and minced garlic (2 cloves) and cook until softened, about 5 minutes.

4Add the snail meat (1 pound), dried thyme (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) to the skillet. Cook for another 5 minutes, stirring occasionally.

5In a small bowl, whisk together the chicken or vegetable broth (1 cup) and cornstarch (1 tablespoon). Add the mixture to the skillet and cook until the filling thickens, about 2-3 minutes. Remove from heat and let cool.

Assembly of the pie Preheat the oven to 375°F (190°C).

7Remove one of the pie crust disks from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Place the rolled crust in the dish.

8Pour the cooled snail filling into the pie crust.

9Remove the second pie crust disk from the refrigerator and roll it out. Place it on top of the filling and seal the edges by crimping or pressing with a fork.

10Cut a few slits on the top crust to allow steam to escape during baking.

11Bake the pie for 40-45 minutes, or until the crust is golden brown.

12Let the pie cool for 10-15 minutes before serving. Enjoy!