{"id":425560,"date":"2018-01-01T00:00:00","date_gmt":"2018-01-11T07:41:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/corned-beef-hash-rustic-pie\/"},"modified":"2023-06-27T06:34:15","modified_gmt":"2023-06-27T11:34:15","slug":"corned-beef-hash-rustic-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/corned-beef-hash-rustic-pie\/","title":{"rendered":"Corned Beef Hash Rustic Pie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. \u2014Colleen Delawder, Herndon, 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Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Preheat oven to 400\u00b0. 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."},{"@type":"HowToStep","text":"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. 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