Page 107 - Pie Squared

pulses. Add the ice water all at once and process until the dough
almost comes together in a ball. All the flour will be dampened and

the dough will clump.
Spend time on this next step because the more compact and
precise the dough, the easier it is to roll to the correct size and
thickness to fit the slab pie pan. Form an X with two long pieces of

plastic wrap and lightly dust the surface with flour. Dump the dough
onto the center of the overlapping plastic wrap, scraping the
processor bowl clean. Wrap the sloppy gathering of dough in plastic
and, at the same time, use a bench scraper (not your warm hands)

to form the squared sides of a block, about 6 by 4 inches (or 3 by 4
inches if making a single crust). It should be studded with tiny pieces
of onion. Once wrapped, use a rolling pin to gently press across the
surface of the block. Flip it over and do the same on the other side.

Now let it rest: Refrigerate the dough for at least 4 hours or
preferably overnight.

RECIPES THAT USE A CARAMELIZED ONION CRUST

These pies call for a Caramelized Onion Crust, but feel free to mix
and match. Each recipe offers Swaps with suggestions for alternate
crusts, fillings, and toppings.

Loaded Baked Potato Slab Pie (here)

Christine’s Smoky Fish Slab Pie (here)

Curried Chicken Slab Pie (here)
Lamb Vindaloo Slab Pie (here)

ONION BUTTER

Makes 16 tablespoons

16 tablespoons (225 g) unsalted butter, at room temperature