Page 272 - Pie Squared

“THE REUBEN” SLAB PIE

WITH A RYE CRUST

Serves 12 to 18

Whenever I find myself having lunch at an old-fashioned
delicatessen, the grilled sandwich of corned beef, sauerkraut, and
Swiss cheese—the Reuben—calls to me. It seemed fitting to create
a pie with similar leanings. While the triad of beef, cabbage, and

cheese is what describes this beautiful sandwich, it’s the sauce that
makes it exceptional. “Russian” dressing, much maligned and sadly
overlooked in recent years, with its midcentury mix of mayo and
ketchup, is the ying to this yang. Deli corned beef is a little tangier,

and corned beef from a boiled dinner is a little sweeter: Both are
delicious. Use either, but be sure to taste the filling for salt. Some of
the meat will include fat, which should be added to the pie filling
(diced) or the filling will be dry. This rich, flavorful pie is an alternative

for leftover corned beef hash, stretching what remains to feed more
people.

Make Ahead: The filling may be made up to 3 days ahead.

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

1 cup (100 g) rye flour

8 tablespoons (113 g) unsalted 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