Page 273 - Pie Squared

3 teaspoons ice cold vodka, optional

FILLING
½ cup (113 g) mayonnaise (not low-fat)

½ cup (113 g) ketchup

½ cup (113 g) sweet pickle relish

¼ cup (40 g) finely minced onion

½ teaspoon horseradish

½ teaspoon freshly ground black pepper

2 pounds (900 g) corned beef, chopped (about 5 cups)
2 cups (455 g) sauerkraut, well drained

Up to ½ teaspoon kosher salt, depending on the saltiness of the corned beef

and sauerkraut
6 ounces (175 g) Swiss cheese, grated (about 1½ cups)

1 egg yolk

1 tablespoon cool water

1 tablespoon caraway seeds

For the crust: In the food processor, pulse the flours, butter,
shortening, and salt until the fats are in small pieces coated with

flour, about 15 times. Add the ice water and vodka (if using) 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.