Corned Beef Pie

A flaky pie crust packed with corned beef, potatoes, and a medley of other ingredients makes this corned beef pie perfect for a family meal.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Resting Time 1

Total Time 2 30

Servings slices

Calories 813kcal

Author Ryan Beck

Ingredients

Pie Crust

3 cups all-purpose flour
½ teaspoon salt
2 ½ sticks cold unsalted butter, cut into cubes
2 large eggs
¼ cup cold ice water

Filling

2 tablespoon unsalted butter
2 cups sweet onion, diced
1 cup carrots, chopped small
½ cup green bell pepper, seeds removed and diced
3 cups russet potatoes, diced into ½" cubes (about 2 potatoes)
4 garlic cloves, minced
3 cups corned beef, finely chopped
2 cups Guinness beer
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
egg wash

Instructions

Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
In a small bowl, combine the eggs and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until a ball is formed. It should be crumbly with large clumps of dough.
Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk before dividing into 2 discs. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
Melt the butter over medium heat in a large pan or Dutch oven. Add the onion, carrots and pepper and sauté for 5 minutes. Stir in the potatoes and garlic and cook for another 5 minutes. Add the corned beef and and mix until combined.
Add the beer, Worcestershire sauce and mustard, stirring until combined. Bring to a boil before reducing to a simmer. Simmer for 15-20 minutes or until the potatoes are fork tender and the liquid has evaporated. Remove from heat and let cool. Place in the fridge to cool further while preparing the pie.
Remove one disk of dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches.
Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Whisk the egg and water together to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash. Pour the filling into the crust.
Roll out the second pie dough so that it is just larger than the pie dish. Add over the filling and seal and flute the edges. Cut 2-4 slits in the top crust. Brush with egg wash.
Place the pie on the hot baking sheet and bake until the crust is golden brown, about 50 to 60 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil. Let cool for 15 minutes before serving.

Notes

Make the pie crust up to 5 days ahead of time. Just keep it in the fridge or in the freezer for 3 months. You can also prepare the filling the day before, refrigerate, and assemble the pie just before baking for a convenient and time-saving option.

After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.

By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.

Make sure to cut slits into the pie crust to allow the steam to escape.

Use aluminum foil to cover the crust if it is starting to burn at any point.

Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.

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