Pimiento Cheese Slab Pie - A Recipe from Bake from Scratch

      Enjoy a slice of this cheesy, smoky pie as a delicious savory snack or a light lunch.

      **Serves 1 (14x9-inch) pie**

      - 6 ounces (170 grams) cream cheese, softened

      - ¾ cup (170 grams) mayonnaise

      - 2 teaspoons (4 grams) smoked paprika

      - ½ teaspoon (1.5 grams) kosher salt

      - 4 ounces (113 grams) smoked Gouda cheese, shredded

      - 4 ounces (113 grams) white Cheddar cheese, shredded

      - 4 ounces (113 grams) provolone cheese*, shredded

      - ⅓ cup (67 grams) finely chopped chipotle peppers in adobo sauce

      - ¼ cup (57 grams) diced pimientos

      - All-purpose flour, for dusting

      - 2 recipes of All-Butter Piecrust (recipe follows)

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine the softened cream cheese, mayonnaise, smoked paprika, and kosher salt, mixing until smooth. Then add in the shredded cheeses, chopped chipotle peppers, and diced pimientos, stirring until everything is well mixed.

      On a lightly floured surface, roll out each portion of the All-Butter Piecrust into a rectangle measuring 14x9 inches. Place one portion on the prepared pan. Spread the cheese mixture onto the dough, leaving a 1-inch border around all sides. In a small bowl, whisk the egg and water, then brush this mixture onto the borders of the dough. Carefully place the second portion of dough on top. Trim the edges by ¼ inch, then crimp the edges with a fork to seal. Refrigerate the pie for 20 to 30 minutes until firm.

      Brush the top with the egg wash and make a few small slits in the dough to allow steam to escape. Bake for 10 minutes, then reduce the temperature to 400°F (200°C) and continue baking until the dough is golden brown, approximately 20 minutes more. Allow the pie to cool on the pan for 15 minutes. You can serve it warm, or let it cool completely on a wire rack. Store it in an airtight container in the refrigerator for up to 3 days.

      We'd love to hear your thoughts!

      **All-Butter Piecrust**

      - 1½ cups (188 grams) all-purpose flour

      - 1 teaspoon (3 grams) kosher salt

      - ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes

      - ¼ cup (60 grams) ice water, plus more if needed

      In the bowl of a food processor, pulse together the flour and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs and the butter pieces are about the size of peas. With the processor running, gradually add the ¼ cup of ice water until the dough starts to come together. The mixture may look crumbly but should be somewhat moist and hold together when squeezed. If needed, add more ice water, one tablespoon at a time.

      Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If frozen, allow the dough to thaw overnight in the refrigerator before using. When refrigerating for longer than an hour, let the dough sit at room temperature for 10 to 15 minutes before rolling it out.

      We'd love to hear your thoughts!