A perfect turkey pie? Any ideas, please?

Ches

I would pre cook the meat if it isn't already but use uncooked pastry for both the top and the bottom of the pie. Try to use a tin plate or flan tin as the bottom pastry then cooks better than it will in pyrex etc. If you are using any sort of sauce in with the turkey the bottom layer of pastry can be brushed with beaten egg before you put the filling in so it doesn't go soggy.

zippychick

this thread on chicken pie should help you see how others do it. Or a perfect turkey pie - I'll merge this later

making pastry may also be useful

SonjaLiK

It depends on the filling really; if it's very wet, sauce type thing, you would be better baking the pastry for a few minutes to prevent it soaking it.

babyshoes

I think it depends on both your filling and your container. If it is a pyrex or crockery type dish, I would probably pre-cook it slightly, but a tin or foil container would probably conduct the heat better. Also, as others have said, a very wet filling may need some pre-cooking or you could try the egg trick.

Let us know what you do and if it works!