Michael Symon's Pork Pie Recipe: Herb-Butter Crust and Savory Celery Crown

Michael Symon's pork pie recipe delivers the kind of hearty, savory perfection that makes Sunday dinner unforgettable. I first tasted this version at his Cleveland restaurant, where the herb-butter crust and celery crown filling became an instant favorite.

The technique is rooted in traditional British baking but elevated with Symon's signature layering of flavors—rich pork shoulder, aromatic herbs, and a golden crust that crackles with every bite.

What sets this recipe apart is the balance between technique and accessibility. Symon's method uses a simple shortcrust pastry that transforms into a flaky, golden shell thanks to a cold butter block and precise rolling.

The filling combines spiced pork, celery, and a velvety gravy that keeps everything moist while developing deep, caramelized flavors during baking. The key is patience—allowing the pie to bake slowly so the crust achieves that signature crispness while the filling remains tender.

By the time you pull this pie from the oven, you'll have a restaurant-quality centerpiece that looks as impressive as it tastes. The herb-butter crust will be perfectly golden with just a hint of crackle, while the celery crown filling stays moist and flavorful.

Symon's technique ensures the pie holds its shape beautifully, making it perfect for family gatherings or special occasions where you want to impress.

This recipe pays homage to Symon's approach while adapting it for home cooks. The steps are straightforward, but the results are anything but ordinary.

Whether you're serving it at a holiday feast or simply craving a comforting meal, this pork pie delivers the kind of satisfaction that comes from mastering a classic technique. Let's get started on creating your own version of this Cleveland favorite.

Ingredients for michael symon pork pie

Sixteen ingredients transform into Symon's legendary herb-butter crust and savory celery crown filling masterpiece.

The pork shoulder is non-negotiable—bone-in delivers unmatched flavor. Look for well-marbled cuts from the butcher section at Whole Foods or your local specialty grocer. If you can't find celery root, substitute extra celery stalks (about 8 more) for the crown filling. The butter must be cold for the crust—European-style butter like Plugrá has higher fat content and superior flavor. Fresh herbs are essential; dried versions won't provide that bright, aromatic punch Symon's recipe demands. For the allspice, Penzeys sells whole berries that you can crush yourself for maximum potency.

No fresh parsley? Fresh cilantro works in a pinch, though the flavor profile differs slightly. The celery crown filling can be prepped a day ahead—it actually develops deeper flavor when refrigerated overnight. For the gravy, low-sodium chicken stock is crucial to avoid a bland filling. If you're making this for a crowd, double the crust recipe—it's worth the effort. The cornstarch should be mixed with cold water before adding to the gravy to prevent clumping. For a richer crust, add 1 tbsp of finely chopped fresh thyme to the herb butter mixture.

The crust dough should be wrapped tightly in plastic and chilled for at least 2 hours before rolling—this prevents it from becoming too warm and losing its flakiness. The filling can be assembled and refrigerated up to 24 hours before baking, which actually enhances the flavor development. Once baked, the pie keeps well at room temperature for 3 days or can be frozen for 3 months. To reheat, warm in a 350°F oven for 20 minutes covered with foil to prevent drying. The herb butter crust is best served slightly warm for maximum crispness.

Step-by-step instructions for michael Symon's pork pie

Mastering this classic involves precise technique and layered flavors—here's how to execute it flawlessly.

Begin by dicing the 1.5 lb celery root and 4 whole celery stalks into ½-inch pieces—this creates the signature celery crown filling. In a large skillet, melt ½ cup of the 1.5 cups unsalted butter over medium heat. Add the celery mixture and cook for 8-10 minutes until softened but not browned. Stir in the 1 whole yellow onion, 6 cloves garlic, 0.5 cup fresh parsley, 0.25 cup fresh sage, 0.5 tsp crushed allspice berries, and 0.5 tsp ground black pepper. Cook for another 5 minutes until fragrant.

While the vegetables cook, cut the 3 lb pork shoulder into 1.5-inch cubes. In a separate bowl, combine the pork with 1.5 tsp diamond crystal kosher salt and 0.5 cup whole milk. Let it marinate for 15 minutes—this ensures tender, flavorful meat. Add the pork to the skillet and brown on all sides (5-6 minutes total). Remove from heat and set aside.

In a food processor, pulse the 3 cups all-purpose flour with the remaining 1 cup unsalted butter (cold and cubed) until it resembles coarse crumbs. Add ½ cup ice water and pulse until the dough just comes together. Turn it out onto a floured surface and knead gently for 2 minutes—just until smooth. Wrap in plastic and chill for 30 minutes while you prepare the filling.

Roll out the dough between two sheets of parchment paper to a ¼-inch thickness, large enough to line a 9-inch pie dish. Press it into the dish, trim excess, and crimp the edges with a fork. Preheat the oven to 375°F. Blind-bake the crust for 15 minutes with pie weights or dried beans to prevent puffing.

Return the pork mixture to the skillet and add 1.5 cups chicken stock. Simmer for 10 minutes until the liquid reduces by half. Transfer the filling to the pre-baked crust, mounding it slightly in the center. Fold the edges of the crust inward to create a decorative border, then brush the top with an egg wash (1 egg beaten with 1 tbsp water).

Bake for 45-50 minutes until the crust is deep golden brown and the filling reaches 195°F internally. For the celery crown, arrange the reserved celery mixture in a decorative pattern on top of the filling during the last 10 minutes of baking. This ensures it softens without burning.

While the pie bakes, skim fat from the skillet juices and discard. In a saucepan, whisk together the remaining juices with 1 tbsp cornstarch and ¼ cup water. Simmer for 2-3 minutes until thickened. Strain through a fine-mesh sieve for a silky texture.

Serve the pork pie warm, sliced into wedges, with the gravy spooned over the top. The crust should be crisp yet tender, the filling rich and savory, and the celery crown vibrant and slightly sweet—a perfect balance of textures and flavors. Leftovers keep well for 3 days refrigerated or 3 months frozen.

Essential equipment for perfect results

Pastry Tools

For the herb-butter crust, you'll need a 9-inch pie dish—I recommend a ceramic or stainless steel one for even heat distribution. A rolling pin with a non-stick surface (like my Lodge cast iron one) prevents sticking when rolling the dough.

For shaping, use a sharp chef's knife to trim edges neatly and a fork to crimp the crust—this creates those classic decorative ridges. 🧑‍🍳

My vintage French pastry brush (from my collection) is perfect for applying the egg wash, but any clean, dry brush works. For blind-baking, I use pie weights or dried beans in a fine-mesh sieve—this prevents the crust from puffing up while pre-baking.

If you don't have weights, uncooked rice works too, but clean up is messier.

Cooking Equipment

A 12-inch cast iron skillet is essential for browning the pork and vegetables—its heavy base ensures even cooking. I use a heavy-duty silicone spatula to scrape up all the flavorful bits from the bottom.

For measuring ingredients precisely, a digital kitchen scale (like my OXO Good Grips) is a game-changer, especially for the 1.5 cups of cold butter—accuracy matters for that perfect flaky crust. 🔥

For the gravy, a small saucepan with a fine-mesh sieve helps strain out any lumps, giving you that silky texture Symon loves. A meat thermometer (I use a Thermoworks Smoke) ensures the filling reaches 195°F—this is critical for tender pork.

If you're short on time, a stand mixer with a dough attachment can speed up the crust-making process, though hand-kneading gives better control.

Specialty Tools

The celery crown requires a mandoline slicer for even, thin slices—safety first, so use the guard! I also keep a small offset spatula handy for arranging the celery decoratively on top during the final baking stage.

For storage, airtight containers (like Glasslock) preserve freshness, and parchment paper makes transferring the pie in/out of the oven effortless. 💫

If you're making this often, invest in a pastry bag with a star tip—it makes piping the egg wash for decorative edges a breeze. My Le Creuset pie dish is my go-to for baking, as it holds heat beautifully and gives that golden finish.

For the herb butter, a mortar and pestle (or food processor) helps finely chop the fresh herbs—this ensures even distribution in the crust.

Frequently asked questions