Combine the all-purpose flour, cake flour, and kosher salt in a large bowl and use a fork to mix them.

Add the cold, diced butter and the chilled shortening to the bowl of flour. Use a pastry cutter to blend the fat into the flour until a crumbly, coarse mixture forms.

Mix the cold water into the flour until a dough ball forms. Don’t worry if there are a few loose crumbles. Use your hands to pull everything together into a dough ball.

Dump the dough onto a large piece of plastic wrap and use your hands to gather any loose crumbs into the dough ball.

Wrap the plastic wrap tightly around the ball of dough. Refrigerate for at least 1 hour or up to 2 days.

While the dough chills, make the pot pie filling.

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium-high heat.

Add the diced parsnips, carrots, celery, and shallot. Cook for 5 minutes, turning regularly, until the vegetables soften. Add a very scant amount of salt.

Add the diced potatoes and season with 2 teaspoons of kosher salt. Cook for 7 to 8 minutes, turning occasionally.

Add the garlic, 1 1⁄2 tablespoons of Dil’s Punjabi Masala, and 1 teaspoon Kashmiri chili powder. Toss to coat and cook for 1 minute until fragrant.

Make a well in the middle of the vegetables and add the butter to the well. Once bubbly, add ⅓ cup all-purpose flour and stir to coat. Cook for 2 minutes until the flour becomes nutty and aromatic.

Pour in the water or vegetable stock. Whisk until completely smooth.. Taste and adjust the seasonings. Add 1 teaspoon sugar if desired to offset the bitterness of the turmeric. Be careful not to add too much salt; the stew will become saltier as it cooks.

Bring the pot pie filling to a boil. Reduce the heat to low and simmer, partially covered, for 30 to 45 minutes or until the potatoes and parsnips are fork-tender and the filling is thick. Add a splash of water if the stew reduces too quickly. Taste and adjust the seasonings.

Add the frozen peas and minced cilantro to the pot pie filling and stir to incorporate. Turn off the heat.

Transfer the pot pie filling to a wide dish. Cover loosely with cling wrap and let stand for at least 30 minutes to 1 hour. I recommend transferring it to a wider dish instead of a deep bowl for a more rapid cool-down. See Note 2.

Preheat the oven to 425ºF. Mix the beaten egg and the milk in a bowl and set aside.

Remove the chilled dough from the refrigerator. Cut the ball in half and return half of the dough to the refrigerator. Place the other half on a lightly floured surface and press it into a disc. Use a floured rolling pin to roll the dough into a circle about 1 inch larger than your pie dish.

Carefully lift the dough from the counter and place it into a 9-inch pie dish. See Note 3.

Add another sprinkle of flour to your work surface. Roll out the other half of the dough into a circle about 1 inch larger than the pie dish.

Pour the cooled pot pie filling into the prepared pie dish. Carefully lift the top crust from your surface and place it on top. Trim off any excess and discard it or use it for decoration. Use your fingers to seal the pie crust edges. Crimp the crust with your fingers or a fork if you like. Use a sharp knife to create a few small slits in the top of the crust to allow the steam to escape.

Brush the crust with the egg and milk mixture. You likely won’t use all of it.

Place the pie dish on a large baking sheet. Transfer to the oven for 35 to 40 minutes or until the crust is golden brown and flaky. Rotate the pie once midway through baking for even browning.

Remove from the oven and let it stand for 20 to 30 minutes.

Cut the pie and transfer to plates. Serve with minced cilantro on top and enjoy!