Painted Pie Crust | The Rowdy Baker

Okay, it’s not one of the healthiest meals around, but boy, is it rib-sticking. We love this easy hash, and tucking it in a flaky pie is a perfect way to use leftover corned beef. I wanted to make the pie for St. Patrick’s Day, not after, so I cooked up a corned beef just for this purpose. For a standard pie you’ll need about 3 cups of chopped corned beef.

Heavy cream mixed with food coloring made a simple, thick paint that held its color nicely while baking. I used an ice cube tray for a palette. As it turned out, this was an excessive amount of “paint”; most of it went down the drain once the pie was made. You may want to be a little more prudent than I if you try this.

Whipping cream and food coloring make wonderful pastry paint!

Have you ever attended one of those “Corks & Canvas” events where you all attempt to paint the same picture? If so, you may have seen me. I was that nutcase who painted with her fingers. It’s just a lot more natural for me than using brushes. (And yeah, it might have had something to do with the wine we were served.) I have to tell you, except for the tiny details, finger painting worked really well on the pie crust, too.

And I have the green fingertips to prove it.

The recipe below is enough for one standard pie. If you have a larger pan, or if you plan to layer (the rainbow, sheep, and a few of the hills were separate layers) you may want to make a bigger batch of crust and bump the filling up to four cups of potatoes and 4 cups of meat.

Corned Beef Hash Pie with Painted Crust

Author: The Rowdy Baker

Amounts are for standard pie pan. If you are using a large, deep-dish pan, you may wish to make more filling and crust.

Ingredients

HASH FILLING:
2 tablespoons butter
2 tablespoons cooking oil
3 cups peeled, cubed (small cubes) potatoes
3 cups chopped, cooked corned beef
½ onion, chopped
2 cups broth (I used beef, but chicken works well, too)
¼ cup flour
CRUST:
2 cups all-purpose flour
1 teaspoon salt
1 cup cold shortening
¼ cup cold milk
1 tablespoon vodka (or vinegar)
OPTIONAL: heavy cream and food coloring for painting designs on the crust

Instructions

FILLING: In a large skillet on medium high heat, add butter and oil. When hot, add cubed potatoes. Stirring often, cook for 5 minutes. Turn heat down to medium low. Add corned beef and onions. Cook for 2-3 minutes, stirring occasionally.
In a small bowl, whisk together broth and flour. Add to potato and meat mixture. Stir until it thickens, then remove from heat. Allow the mixture to cool.
Heat oven to 350 F.
CRUST: In a medium bowl, combine flour and salt. Cut in the shortening, using a pastry cutter, until shortening is about the size of small peas.
Combine milk and vodka. Drizzle into flour mixture, tossing mixture with a fork or rubber spatula, until it is blended and begins to hold together.
On a generously floured surface, roll half of the dough out until you can cut a circle larger than the top width of your pie pan. (Aim for at least 1 inch larger, all the way around.) Cut out circle, gently roll up on your rolling pin, and ease into the pan. Trim edge, leaving a little hanging over the edge of the pan.
Roll the other piece out to the same size. If you are planning to paint the top crust, make sure the rolled crust has plenty of flour under it. Slide it onto a thin flexible cutting board or a floured baking sheet for ease in handling.
Mix your choice of food coloring into small amounts of heavy cream (an ice cube tray works well.)
Paint onto the crust, using soft paintbrushes. Try not to overwork the "paint" or the crust will get mushy. I found that my fingers worked better than brushes in large areas. Leave a 1-inch unpainted area around the outside of the circle; this will be the fluted edge.
This is a little tricky: carefully slide the crust off the floured base, positioning it evenly. Fold both crusts under together and flute.
(If you aren't painting the crust, fill the bottom crust with cooled hash, place the top crust over it, and, pressing the two crusts together, fold under, all the way around the pan. Flute the edges, brush the top with a little cream or an egg wash on the top if desired, and place pie on a baking sheet.)
Bake 45-50 minutes at 350 F, until golden brown around the edges.