Seafood Pot Pie

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The pie dough:

2 cups all-purpose flour

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

1/4 teaspoon baking powder

3/4 cup + 2 1/2 tablespoons cold butter, cubed

1/4 cup ice water

1/2 teaspoon white vinegar

The filling:

2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 tablespoons minced shallots

1 clove garlic, minced

2 tablespoons sherry

1/2 teaspoon Dijon mustard

1 tablespoon chopped chives

1/4 cup chopped basil

1/2 teaspoon lemon zest

1/4 teaspoon crushed red pepper

1/4 teaspoon sugar

1 cup milk

2 tablespoons heavy cream

1/2 cup bottled clam juice

-- Salt and pepper to taste

1/2 small red bell pepper, diced small

1/4 cup shelled English peas

1 cup oyster mushrooms, roughly chopped

1/4 pound Dungeness crabmeat

1/4 pound bay scallops

1/2 pound small shrimp, peeled, deveined and cut into bite-size pieces

The egg wash:

1 egg

-- Pinch of salt

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