Page 239 - Pie Squared

CHRISTINE’S SMOKY FISH SLAB

PIE

WITH A CARAMELIZED ONION CRUST

Serves 12 to 15

After making dozens upon dozens of pies as primary recipe tester for
this book, Maine-based Christine Burns Rudalevige created this slab
pie full of seaside flavors. She writes:
I’d never eaten fish pie until I lived in Norwich, England, where the

coast was only a 30-minute drive in three directions. There were as
many pubs in the county as there were days of the week and on
most Fridays there was fish pie on offer. I’ve taken the best ideas
from many and combined them into this one pie. Because saltiness

varies from one smoked fish to another, I suggest tasting the filling
before adding the salt. This is a pie designed to be enjoyed hot, so
have your eaters sitting at the table when it’s time to pull it out of the
oven.

Make Ahead: Nothing about fish pie should be made ahead.

CARAMELIZED ONION CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) Onion Butter (here)

½ teaspoon kosher salt
½ cup (120 ml) ice water

WHITE FISH

1½ pounds (680 g) fresh flaky white American-caught fish (Atlantic cod,
black cod, haddock, hake, or pollock are all good choices)