Artichoke Dip Slab Pie
Your favorite artichoke dip nestled in a scrumptious pie crust. The filling is vegetarian and easy to prepare. The crust is a cream cheese dough that is sturdy enough to hold the filling, yet flaky and tasty. Make it ahead for your next holiday party.
Ingredients
Cream Cheese Crust
- 2& 1/2 cups all-purpose flour (325 g)
- 8 tablespoons unsalted butter, cubed & frozen for 20 minutes (113 g)
- 8 tablespoons cream cheese, cubed & refrigerated for 20 minutes (113 g)
- 1/4 teaspoon kosher salt
- 1/2 cup ice water (120 ml) See note below.
Filling
- 2-14 ounce cans/jars artichoke hearts in water, drained & chopped (800 g)
- 3/4 cup mayonnaise (not low-fat) (170 g)
- 1 cup grated Parmigiano Reggiano (100 g) See tips above.
- 1/2 cup chopped, fresh flat-leaf parsley See note about difference between flat leaf & curly parsley.
- 1/2 cup snipped, fresh chives (30 g) See tips above.
- 2 garlic cloves, grated or minced
- 1 lemon, juiced
- 1/2 teaspoon freshly ground black pepper
Topping
- 1 egg yolk
- 1 tablespoon cold water
- 3 tablespoons finely grated Parmigano Reggiano (I used more - about 4 & 1/2 tablespoons)
Instructions
Cream Cheese Crust
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In the food processor, pulse the flour, butter, cream cheese, and salt until the fats are in small pieces coated with flour, about 15 times. Add the water all at once and process until the mixture almost forms a ball.
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Form the dough into a 6- by 4-inch rectangle using plastic wrap and a bench scraper to firmly press the dough into a cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
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Remove the dough from the refrigerator and allow it to warm slightly. Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece to 11 by 15 inches.
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Place that larger piece in the slab pie pan, pressing it into the corners of the pan and allowing the excess to drape over the sides. Refrigerate.
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Roll out the second piece of dough to 10 by 14 inches, place it on a lightly floured sheet of parchment, and refrigerate. Heat the oven to 400F; if you have one, place a baking stone, Baking Steel, or inverted baking sheet on the center rack to heat.
Filling
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Combine the artichokes (make sure they are drained/dried), mayonnaise, 1 cup Parmigiano, the parsley, chives, garlic, lemon juice, and pepper and scoop into the chilled bottom crust.
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Cut lattice strips from the chilled top crust. Spread the filling evenly in the bottom crust and lattice the top.
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Combine the egg yolk and water in a small bowl. Dip a pastry brush into the egg wash and lightly glaze the lattice. Scatter the 3 tablespoons Parmigiano over the surface of the pie. Slide the pie into the oven (on top of the steel, stone, or baking sheet, if using) and bake until the filling is bubbly and the crust is browned and glossy, 45 to 50 minutes. Cool slightly before serving.
Recipe Notes
Flat leaf or Italian parsley is often near cilantro in the produce aisle. They look similar but taste quite different. Typically, they have a tie indicating which herb it is - check the tie if you're uncertain. Flat leaf parsley has a lovely taste, not sharp but recognizable. Do not use curly parsley, which is less tasty and used primarily for decoration.
To make ice water for the crust, add ice cubes to cold water, let it stand for a few minutes, then fish out the ice cubes and measure the required 1/2 cup of water.
Swaps: Add a small can of green chiles or small jar diced pimentos, drained, to the filling—or add both. Top with crushed Bugles instead of doing a lattice if you prefer.