Page 179 - Pie Squared

JUST-LIKE-ARTICHOKE-DIP SLAB

PIE

WITH A CREAM CHEESE CRUST

Serves 15 to 24

We all have our comfort foods, and artichoke dip is mine. It’s
soothing and familiar and cheesy and goes with a rainy day and a
Netflix binge. Next time, invite a few friends over, wrap that familiar
combination in a tender cream cheese crust, and make a pie. Select

artichokes packed in water, not marinated or in a vinegar brine. Chop
the artichokes into small pieces, pressing the liquid out as you go.
The drier the artichokes, the better the texture and flavor of the
filling. Add a lattice or open-work crust that you dusted with cheese,

cut the pie into tiny bite-sized pieces, and you have a fancy pass-
around for a swanky cocktail party.

Make Ahead: Combine the filling ingredients up to one day ahead.

CREAM CHEESE CRUST

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

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

2 (14-ounce) cans artichoke hearts in water (800 g), drained and chopped

¾ cup (170 g) mayonnaise (not low-fat)