Happy National Pi Day; let’s have some pie to celebrate. You’ll have to forget the fruit-filled kind this time though, because it’s St. Patrick’s Day week, which means I’m all about the corned beef. If anyone of y’all should wander across my path this week and wonder why I am as bloated as a tick, it’s probably because of all the corned beef I can’t help but inhale. It’s a once a year thing sadly, but if I could make it happen every day I so would, no hesitation whatsoever. Green beer I can do without; corned beef, soda bread, cabbage, and boiled vegetables I cannot. They’re my March jam. Come back in a week if they’re not your thing. Scratch that; come back tomorrow, because I have fun exciting news to share with y’all.
This week we’re having the outside of our house painted, including the insane amount of fencing that edges our property. So for those of you who drive by and wonder where the green lights that make our house look like a ghostly leprechaun whore house have gone, don’t fret, they’ll be back in a few days. Hopefully just in time for the big day. In the meantime, we’re still continuing to observe one of our favorite holidays in style, whether it be through gorging ourselves on corned beef or lighting up the St. Patrick’s Day Christmas tree in our foyer. Yes, you heard that right; there is still a “Christmas” tree up in our house. It comes down this weekend though, unless of course The Easter Bunny decides to decorate it.
So, let’s get back to my yummy corned beef hash loaded vision of loveliness. This pie is so simple to make, even for those of you who hate making pie crust. Trust me, I hate it too. Not because it’s challenging, but because I’m clumsy and always end up with flour covering the entire kitchen. Making pie crust always involves a lot of vacuuming and wiping down of cabinets, and occasionally running after Brenna with a damp paper towel to get the coating of white gunk off of her fur. That may sound like loads of fun to you, but trust me, it isn’t. I’m willing to make exceptions for special occasions though, and since National Pi Day and St. Patrick’s Day are both pretty momentous occasions, bring on the pie crust, and the cute little white kitty prints that are scattered all across my living room floor.
- 1 3/4 Cup All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Granulated Sugar
- 12 Tablespoons Unsalted Butter, Cut into Very Small Pieces
- 5 to 7 Tablespoons Cold Lager Beer
- 3 Medium Red Potatoes, Diced
- 1/2 Teaspoon Sea Salt
- 2 Tablespoons Unsalted Butter
- 3 Scallions, Chopped
- 1 Tablespoon Whole Grain Dijon Mustard
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Pound Thinly Sliced Deli Corned Beef
- 1/2 Pound Thinly Sliced Deli Provolone Cheese
- 1 Tablespoon Milk or Heavy Cream
- Combine the flour, salt, and sugar in a large bowl.
- Use a pastry cutter or fork to cut the butter into the flour for 2 minutes, or until the butter is the size of small peas.
- Add 5-tablespoons of cold beer and use your hands to lightly form the dough into a ball. Add more beer if needed, 1-tablespoon at a time.
- Flatten the ball into a disk, cover in plastic wrap, and then place in the refrigerator.
- Place the potatoes and sea salt in a medium saucepan over high heat; cook for 15 minutes.
- Drain the potatoes well, and then place them back into the saucepan with the butter, scallions, mustard, and pepper.
- Cook for 7 minutes on high heat or until crunchy edges have formed. Make sure to stir the potatoes every minute or two.
- Set aside to cool slightly.
- Preheat oven to 350 degrees.
- Dust countertop and rolling pin with flour.
- Roll the dough out in the shape of a circle, approximately 1-inch larger than your pie plate.
- Place the pie crust into the pie plate, cut off any excess pie dough, and then liberally pierce the bottom and the sides of the crust with a fork.
- Bake for 15 minutes.
- Place a layer of corned beef in the bottom of the pie, followed by a layer of cheese, and then 3/4 of the potato mixture.
- Top with another layer of corned beef, cheese, and then sprinkle with the remaining potato mixture.
- Chop any leftover corned beef and cheese, and sprinkle on top of the pie.
- Decorate with pie scraps. Use a heart cookie cutter to make the petals of a shamrock and use a knife to cut out a stem.
- Brush the pie scraps with a little bit of milk or heavy cream before placing in the oven.
- Bake for 25 to 35 minutes, or until the pie crust and cheese have turned golden brown.
- Don’t get all fussy about your crust looking absolutely perfect. Crumbly misshaped edges give this pie a homey feel, and once you take a bite out of it, you’re not going to give a rat’s ass what it looks like.
- You don’t have to garnish your pie with a shamrock, but why would you not? It’s so pretty, and you wouldn’t want to waste all of those yummy pie scraps, would you?
- Allow the pie to cool for 15 minutes before cutting into it.
- If you are worried about your rustic pie being too salty, purchase low-sodium provolone cheese.
- Serve with a salad topped with Thousand Island dressing.
- Add 1/2-teaspoon of caraway seeds to the potatoes.
Come Join Us in the Kitchen!
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