Page 360 - Pie Squared

BLACKBERRY, SWEET CORN,

AND BASIL SLAB PIE

WITH A RYE CRUST

Serves 15 to 18

There is something delightfully textural about this pie. It came to me
in a dream, the thought of sweet and tart berries and creamy corn
balanced by the tangy sour of a rye crust. It is everything I hoped.
This pie screams summer breakfast or afternoon snack. Gloriously

tempered with a hearty crust, it’s very nearly health food.

Make Ahead: This pie holds well. Make it a day before, if need be.

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

3 teaspoons ice cold vodka, optional

FILLING

2 cups fresh corn, cut from 2 ears

5 cups (650 g) fresh blackberries
¾ cup (150 g) granulated sugar