Pre-heat oven to 375°F.

Break butter in to small pieces and add to flour and salt together, mixing with hands, slowly adding the water until the dough comes together in a firm but supple dough ball.

Cover and set aside to hydrate.

Cut carrots in thin slices and set aside.

Peel and dice sweet potatoes into ½-inch cubes. Place on a cooking sheet and sprinkle/spray with olive oil and a dash of salt and cook in oven/toaster oven for 15-20 minutes at 375°F until soft. (You can cook your carrots here as well if you prefer a softer carrot in your pie as they will have a slight crunch if you do not.)

Soak seasoned croutons or stuffing if using from a premade box. If you already have stuffing leftovers, you can skip this step.

Dice or shred turkey if you haven't already; set aside.

On floured cutting board, place your dough ball and cut one third off and set aside. With remaining ⅔rds, roll out dough in to a rough round shape until slightly larger than your large pie plate. Place into a greased pie plate and fit it to the ridges of the plate if it has some. Cut off any excess and add it to the remaining ⅓ dough and set aside.

Start to layer your ingredients into the pie: turkey, stuffing, carrots, potatoes, cranberry sauce, sweet potatoes.

Now roll out the remaining dough for the lid of the pie. Place on top of the ingredients and pinch together with the dough edges. Cut 4-6 slits into top for venting.

If you are adding an egg glaze, beat egg well with water and brush overtop the dough lid.

Add pie to the center of the preheated oven and bake until the crust starts to lightly brown on the edges, for about 40 minutes.

When crust is lightly browned take out of oven and let rest for 5-10 minutes before serving.