Corned Beef Hash Rustic Pie

This suppertime pie has all the yummies: homemade crust, seasoned potatoes and lots and lots of corned beef and cheese. How could you not fall in love with it? I know we have.

Prep: 25 min. + chilling • Bake: 55 min. Makes: 8 servings

1³ ₄ cups all-purpose flour

1 tsp. kosher salt

1 tsp. sugar

¹ ₂ cup plus 2 Tbsp. cold

unsalted butter, cubed

2 to 4 Tbsp. cold lager beer

or beef broth

POTATOES

2 medium red potatoes,

cut into ¹ ₄-in. cubes

¹ ₂ tsp. kosher salt

3 green onions, chopped 2 Tbsp. unsalted butter, cubed 1 Tbsp. stone-ground Dijon

mustard

¹ ₂ tsp. pepper RUSTIC PIE

¹ ₂ lb. thinly sliced deli corned beef ¹ ₄ lb. sliced provolone cheese 1 Tbsp. cold whole milk or heavy whipping cream

1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight. 2. Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool. 3. Roll dough between two pieces of waxed paper to a ¹₈-in.-thick, 12-in.diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ¹₂ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

4. Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.

5. To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

Per serving: 356 cal., 23g fat (14g sat. fat), 72mg chol., 827mg sod., 27g carb. (1g sugars, 1g fiber), 12g pro.