Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 4 to 6 tablespoons (60-90 ml) cold water
  • 2 cups (300 g) fresh or frozen peas
  • ½ cup (120 ml) heavy cream
  • 1 cup (100 g) grated sharp cheddar cheese
  • ¼ cup (15 g) fresh mint leaves, chopped
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water, mixing until the dough forms.
  4. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
  5. Cook peas in a saucepan of boiling salted water for 3-4 minutes until tender, then drain and cool.
  6. In a food processor, combine peas, cream, cheese, mint, lemon juice, salt, and pepper. Blend until mostly smooth.
  7. Preheat the oven to 375°F (190°C).
  8. Roll out the chilled dough on a floured surface to fit the pie dish.
  9. Place the dough in the pie dish and trim the edges.
  10. Pour the pea filling into the crust and smooth the top.
  11. Roll out remaining dough for the top crust, seal edges, and cut slits for steam to escape.
  12. Brush the top with beaten egg.
  13. Bake in preheated oven for 35-40 minutes, or until golden brown and the filling is bubbly.
  14. Let cool slightly before slicing and serving.