Pimento Cheese Pie

INGREDIENTS

Yield:One 8-by-12-inch pie (8 to 12 servings)

FOR THE DOUGH

• 2cups ice cubes
• 1cup/226 grams cold unsalted butter, preferably European-style
• 2cups/250 grams all-purpose flour, plus more for rolling
• 1½teaspoons coarse kosher salt

FOR ASHLEY’S PIMENTO CHEESE

• ¼cup finely diced roasted red pepper (jarred, or from 1 small bell pepper; see Tip)
• ¼cup mayonnaise
• 2teaspoons finely grated red onion
• 2teaspoons hot sauce
• 1teaspoon coarse kosher salt
• 1teaspoon finely ground black pepper (toasted, if desired)
• 5ounces aged Cheddar, finely grated
• 4ounces sharp white Cheddar, finely grated

FOR ASSEMBLY

• 1egg
• Freshly ground black pepper

PREPARATION

1. Step 1

   Prepare the dough: Fill a 2-cup measuring cup with ice and top it off with water. Set aside. Cut the butter into ½-inch cubes and refrigerate.

2. Step 2

   Combine the flour and salt in a large bowl. Toss the chilled butter cubes into the dry mixture to coat. To start the fraisage (a French pastry technique which will create buttery flakes coated with flour), empty the contents of the bowl onto your largest flat worktable. Use the heels of your hands to smear the butter pieces with the flour mixture to create long flour-full flakes of butter, constantly recoating the butter with flour before smearing. Every piece of butter should be smeared with some flour before you begin to add the water. Doing this deftly is key. If the butter starts to feel too warm, return the mixture to the bowl and briefly place the bowl in the freezer or refrigerator to chill it.

3. Step 3

   Scrape the butter-flour mixture back into the bowl and drizzle in about 2 tablespoons of ice water. Using your hands only as paddles (do not do any kneading yet), toss the water into the flour, as if you were tossing a salad, until it is fully absorbed. Gradually add more water, 2 tablespoons at a time, tossing with your hands. Do this until the dough begins to hold together and does not take any more water. You will likely use about 4 tablespoons, depending on the humidity. Once you feel your flour has become a dough and feels moist but not wet or sticky, dump it back onto the surface and give it a few strong kneads to work it all together. Your dough should be tacky and supple, but not sticky or moist. Form into a rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

4. Step 4

   Make the pimento cheese: Combine the red pepper, mayonnaise, onion, hot sauce, salt and black pepper in a large bowl; mix well. Add both cheeses and mix well. Cover and refrigerate for at least 1 hour and up to 1 day.

5. Step 5

   To assemble: Make an egg wash by whisking the egg and 1 tablespoon water together. Set aside. Line a large baking sheet with parchment paper.

6. Step 6

   On a floured surface, with a floured rolling pin, roll the dough into a 12-by-16-inch rectangle that is about ⅛-inch thick. Cut in half to form two 8-by-12-inch rectangles and set one half aside. Place the other half on the prepared baking sheet.

7. Step 7

   Brush 1 inch of the edges with the egg wash and evenly spread the pimento cheese in the center without going beyond the egg wash. Top with the other dough and seal the edges with a fork or your fingers. If you’d like clean, even edges, you can trim the edges with a knife or fluted pastry wheel.

8. Step 8

   Brush the top with egg wash, cut a few vents and sprinkle with freshly ground black pepper. Freeze until very cold and firm, at least 30 minutes and up to a month, if covered very well with parchment and then plastic film.

9. Step 9

   Heat the oven to 450 degrees. Bake the pie for 5 minutes, then lower the heat to 425 degrees and bake for 20 minutes. Do your best to not open the oven during the bake.

10. Step 10

    Remove from the oven and immediately slide the slab pie onto a cooling rack. There will likely be some fat pooling on the pan from the cheese. This is OK, but it is important to get the slab pie off the parchment and baking sheet so it doesn’t reabsorb this fat and become soggy. The bottom should be sturdy and it should be easily moved.

11. Step 11

    Cool for 20 minutes, then cut into squares and eat warm. It is also great the next day at room temperature.

TIP

• If roasting your own pepper, at least one day before making the pimento cheese, place the pepper directly over a high gas flame. Use metal tongs to rotate the pepper and char the entire surface. To char the stem end, balance the pepper stem side down on the grate, about 8 minutes. (If you don’t have a gas range, roast the pepper under a broiler set on high. Rotate it with metal tongs to char evenly.) Transfer the pepper to a metal bowl, cover with plastic wrap and let sit for 15 minutes. Use a dish towel to gently rub off the skin. (Don’t run it under water, as this will wash away some of the flavor.) Remove the stem and seeds and finely dice the pepper. You should have about ¾ cup. In a small bowl, combine the diced pepper and 1 tablespoon vinegar; refrigerate overnight.