We were so excited to make this pie that we restrained ourselves from eating leftovers so there would be enough to fill the pastry. The hot water pastry was a dream to work with, and the filling process went as expected. We opted for the loaf shape (more dramatic), lining the pan with parchment paper to guarantee easy removal fir carving, and making sure there were no thin spots or cracks. We baked it at 375 F for 55 minutes, at which point it was clearly not done. We finally took it out when internal temperature was about 148 degrees F, after a total of 1 hour 40 minutes (tenting with foil after the first hour).

It looked gorgeous. We let it rest 15 minutes and unmolded it successfully, although one side began to sag a bit. After another 15 minute rest we attempted to cut it using a serrated knife. The crimped edges and the bottom crust were too hard to cut nicely, and the filling flowed out immediately. Luckily we had placed in on a deep platter. We served messy "slices" in soup bowls. It tasted good, but I prefer my Thanksgiving dinner components separately, not stirred together.

Overall, I do not regret making this recipe. It was my first time making hot water pastry, and I will try it again sometime. But I would not call it a success.

Recommended changes to the recipe:
1. Longer baking time.
2. Let it cool completely before cutting.
3. If you want neat slices, cut on a flat surface, not a curved platter.
4. Make sure the individual ingredients are not too wet. I think my problem may have been the mashed potatoes.

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