Photo by Christopher Hirsheimer
Yields 12 to 18 SERVINGS
Ingredients
- 1-3/4 cups plus 1 tablespoon all-purpose flour
- 1 cup rye flour
- 8 tablespoons unsalted butter, cubed and frozen for 20 minutes
- 8 tablespoons vegetable shortening, cubed and frozen for 20 minutes
- 1/2 teaspoon kosher salt
- 1/2 cup ice water
- 1/2 cup regular mayonnaise
- 1/2 cup ketchup
- 1/2 cup sweet pickle relish
- 1/4 cup finely minced onion
- 1/2 teaspoon horseradish
- 1/2 teaspoon freshly ground black pepper
- 2 pounds corned beef, chopped (about 5 cups)
- 2 cups sauerkraut, well-drained
- 4 ounces Swiss cheese, grated (about 1-1/2 cups)
- 1 egg yolk
- 1 tablespoon cool water
- 1 tablespoon caraway seeds
Directions
- In a food processor, combine flours, butter, shortening, and salt, and pulse until the fats are in small pieces coated with flour, about 15 times. Add ice water, and process until mixture almost forms a ball.
- Remove dough and form into a 6-by-4-inch rectangle, using plastic wrap and a bench scraper to firmly press the dough into a cohesive form. Wrap tightly, and refrigerate for at least 4 hours.
- Remove dough from refrigerator and allow it to warm slightly. Divide dough into two portions, with one portion being slightly larger. Roll out the larger piece to 11 inches by 15 inches, and place on an ungreased 9-by-13-by-1-inch baking sheet (also called a quarter sheet pan), pressing it into the corners and allowing the excess to drape over the sides. Roll out the other portion of dough to 10 inches by 14 inches, and place on a lightly floured sheet of parchment paper. Refrigerate both dough portions.
- Heat oven to 425 F, and place a baking stone, Baking Steel, or inverted baking sheet on the center rack to heat.
- In a large bowl, combine mayonnaise, ketchup, pickle relish, onion, horseradish, and black pepper to make the “Russian” dressing. Add corned beef, and toss like a salad.
- In a small bowl, combine a spoonful of meat mixture and a pinch of sauerkraut. Taste to evaluate saltiness. If needed, add a bit of salt to the meat mixture.
- Remove dough on pan from refrigerator. Top with sauerkraut, cover with meat mixture, and top with cheese. Remove remaining dough from refrigerator, and drape it over the filling. Crimp the edges, and cut a few slashes in the top for steam to escape.
- In a small bowl, whisk egg yolk with cool water. With a pastry brush, paint the top crust (not the edges) with egg wash. Sprinkle caraway seeds on top.
- Place the pan on the heated cooking vessel in the oven, and bake for 20 minutes. Reduce oven temperature to 350 F, and continue baking until the crust is deep golden-brown, about 40 to 45 minutes.
- Serve hot or at room temperature.
Cathy Barrow is a knitter, traveler, cook, teacher, gardener, and award-winning author. This article is excerpted with permission from her book Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies (Grand Central Life & Style).
