Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Chipped Beef: Rinse the dried beef under cold water to remove excess salt. Chop into bite-sized pieces.
- Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes. Stir in the pepper and nutmeg.
- Combine: Add the chopped chipped beef to the sauce and stir to combine. Remove from heat.
- Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled crust and line a 9-inch pie plate. Pour the chipped beef mixture into the crust. Top with a second crust or lattice strips. Cut vents in the top crust. Bake for 30-35 minutes, or until golden brown.
- Cool slightly before serving.
