Savory Pie

• 1 cup warm water
• 1 package (1/4 ounce) active dry yeast
• 2 1/2 to 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon olive oil
• 1 Potato-Leek Filling with Canadian Bacon (see recipe)
• 1 Squash Filling with Rye Crumb Topping (see recipe)
• 1 Red Cabbage, Bacon and Stilton Filling (see recipe)
• 1 Three-Bean Chili Filling (see recipe)
• 1 Smoked Turkey and Basil-Goat-Cheese Filling (see recipe)
• 1 egg beaten with 1 tablespoon water

1. Combine water and yeast in a mixing bowl and stir until yeast dissolves.
2. Stir in 1 cup of flour.
3. Stir in salt and a second cup of flour.
4. Sprinkle some of the remaining flour over a work surface and your hands.
5. Scrape dough out of the bowl and onto work surface.
6. Gradually knead in additional flour, until dough no longer feels sticky.
7. Coat large bowl with olive oil.
8. Shape dough into ball and rotate in the bowl to coat with oil.
9. Cover bowl tightly with plastic wrap and set in warm, draft-free place until doubled in bulk, about 1 hour.
10. Punch dough down and knead for about 1 minute.
11. Return dough to bowl and let rise until doubled again, about 45 minutes.
12. Punch down dough.
13. Preheat oven to 400 degrees.
14. Lightly flour back of baking sheet and place dough on it.
15. Roll dough into 12-inch circle, letting dough rest for a few minutes when it becomes too elastic to roll.
16. Place filling in the center of dough and spread out, leaving a 2-inch border.
17. Fold edge of the dough in over filling, making a pleat every 2 inches.
18. Brush rim of pie with egg mixture.
19. Bake until lightly browned and cooked through, about 25 minutes.
20. Let cool slightly, cut into wedges and serve.

water, active dry yeast, flour, kosher salt, olive oil, filling with canadian bacon, filling with rye, red cabbage, three, basil, egg

Taken from cooking.nytimes.com/recipes/4875 (may not work)