Page 224 - Pie Squared

CHEESY CAULIFLOWER RAREBIT

SLAB PIE

WITH A RYE CRUST

Serves 10 to 12

Cheesy cauliflower is always a welcome addition to dinner, so why
not put it into a pie? Here is a slab-ified riff on rarebit, celebrating fall
with the earthy flavors of cauliflower cloaked in a hoppy sauce. Look
for cauliflower when it shows up at farmers’ markets in displays

overflowing with multicolored heads the size of dinner plates. I’m
fond of the orange and bright white varieties and even the green; but
note that the purple makes this a strange-looking pie. Porter beer is
traditional and tasty, but any dark, bitter beer will add zip to the filling.

Make Ahead: Cook the cauliflower filling up to 4 hours in advance.

RYE CRUST

1¾ cups plus 1 tablespoon (225 g) all-purpose flour

1 cup (100 g) rye flour
8 tablespoons (113 g) butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) Spectrum or other vegetable shortening, cubed and
frozen for 20 minutes
½ teaspoon kosher salt

½ cup (120 ml) ice water

1½ teaspoons ice cold vodka, optional

FILLING

3 tablespoons olive oil