Pimiento Cheese Slab Pie – Bake from Scratch

Line a baking sheet with parchment paper.

In a medium bowl, stir collectively cream cheese, mayonnaise, paprika, and salt till clean; stir in shredded cheeses, chipotle pepper, and pimientos till nicely mixed.

On a calmly floured floor, roll every portion of All-Butter Piecrust right into a 14×9-inch rectangle. Place 1 portion on ready pan.

Unfold cheese combination onto doughon pan, leaving a 1-inch border on all sides. In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; brush onto borders of dough. Prime with remaining dough. Trim ¼ inch off all sides of dough; crimp edges with a fork to seal. Refrigerate till agency, 20 to half-hour.

Preheat oven to 425°F (220°C).

Brush egg wash onto dough. Reduce a number of small slits in dough to let steam escape.

Bake for 10 minutes. Cut back oven temperature to 400°F (200°C), and bake till golden brown, about 20 minutes extra. Let cool on pan for quarter-hour. Serve heat, or let cool fully on a wire rack. Refrigerate in an hermetic container for as much as 3 days.

Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter; pulse till combination is crumbly and butter items are pea-size. With processor operating, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination could seem crumbly however must be moist and maintain collectively when pinched.) Add extra ice water, 1 tablespoon (15 grams) at a time, if wanted.

End up dough, and form right into a disk. Wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour or as much as 2 days, or freeze for as much as 3 months. Let frozen dough thaw in a single day in fridge earlier than utilizing. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to fifteen minutes earlier than rolling out.