Ingredients

1-3/4 cups all-purpose flour1 teaspoon kosher salt1 teaspoon sugar1/2 cup plus 2 tablespoons cold unsalted butter, cubed2 to 4 tablespoons cold lager beer or beef brothPOTATOES:2 medium red potatoes, cut into 1/4-in. cubes1/2 teaspoon kosher salt3 green onions, chopped2 tablespoons unsalted butter, cubed1 tablespoon stone-ground Dijon mustard1/2 teaspoon pepperRUSTIC PIE:1/2 pound thinly sliced deli corned beef1/4 pound sliced provolone cheese1 tablespoon cold whole milk or heavy whipping cream

Preparation

Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.

Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool.

Roll dough between 2 pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with bottom waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.

To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.