Page 268 - Pie Squared

AFTER-THANKSGIVING TURKEY

SLAB PIE

WITH A BUTTER AND SHORTENING CRUST

Serves 8

There comes a time in every post-Thanksgiving home when leftovers
are no longer interesting: The sandwiches have happened. The
second-day plate with everything covered in gravy has been
devoured. That’s when I gather whatever is left and make pie.

Because so much of what might be included in the filling may have
been salted already, make the filling first, taste it, and add more salt
and pepper only if needed.

Make Ahead: This pie is a study in make-ahead strategy. Every

leftover has a place in this pie.

BUTTER AND SHORTENING CRUST

1⅓ cups (160 g) all-purpose flour

4 tablespoons (56 g) unsalted butter, cubed and frozen for 20 minutes
4 tablespoons (56 g) Spectrum or other vegetable shortening, cubed and

frozen for 20 minutes

⅛ teaspoon kosher salt
¼ cup (60 ml) ice water

1½ teaspoons vodka, optional

FILLING
¼ cup (60 ml) olive oil

2 medium onions (285 g), sliced into ½-inch disks (about 3 cups)