• Preheat oven to 375°F.

Make Dough:

• Mix salt into flour in a mixing bowl. Dice cold butter or grate frozen butter into flour, and mix with hands. Slowly add water until the dough comes together in a ball.
• Cover bowl with a damp towel and set aside.

Prepare Filling:

• Roast deer leg in pan for 15-20 minutes, in roasting pan. Keep meat red and juicy for the pie. Cool for cutting.
• Cut carrots and celery in thin slices, and dice onions and add salt and pepper to taste. Then warm in pan on medium heat with a splash of fat or butter for 10-15 minutes until slightly softened.
• We had mashed potatoes from leftovers so we added it. The mash tastes great in the pie, but you can either skip this part, or roast a few potatoes or mash some on the side if you really want to include them. But the potatoes are optional.
• On cutting board, lay out the cooled venison and cut into one inch pieces, set aside in a bowl.
• On floured cutting board, place your dough ball and cut 1 third off and set aside. With remaining ⅔rds, roll out dough into a rough round shape until slightly larger than your large pie plate. Place into 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: venison, carrots, celery, and onion mix, mashed potatoes (if you are including).
• 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 wash, 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 40-45 minutes.
• When crust if lightly browned take out of oven and let rest for 5-10 minutes before serving.