Page 190 - Pie Squared

8 ounces (225 g) bacon, chopped (about 1½ cups)

12 ounces (340 g) bite-size broccoli florets (about 4 cups)

1 cup (225 g) sour cream

½ cup (50 g) thinly sliced scallions, white and green parts (about 4)

¼ cup (10 g) snipped chives

2 large eggs, beaten
1 teaspoon salt

½ teaspoon freshly ground pepper

6 ounces (170 g) extra sharp cheddar cheese, grated (about 1½ cups)

For the crust: In the food processor, pulse the flour, onion butter,
and salt until the butter is in small pieces coated with flour, about 15

times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough 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 a minimum of 4 hours.

Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the
other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the

excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet
of parchment, and refrigerate.
Heat the oven to 350°F.

For the filling: Wash the potatoes and pierce with a sharp knife in
3 or 4 places. Place the potatoes directly on the oven rack and bake
for 1 to 1½ hours, until soft all the way through. Slice the potatoes
open lengthwise and squeeze together at the two ends to vent the

steam. This makes for a fluffier potato. Once the steam has
dispersed, a minute or two, use a table fork to fluff and scrape the
potato flesh out of the peel into a large bowl; you should have about
3 cups of potato. Dispose of the potato skins or slather them with

butter and sour cream and have a snack.