Mushroom-Kale Slab Pie with All-Butter Crust - The Local Palate

Name: Mushroom-Kale Slab Pie with All-Butter Crust - The Local Palate
Ingredients: 2½ cups plus 2 tablespoons flour; 1 cup unsalted butter, cubed and frozen for 20 minutes; Pinch of kosher salt; ½ cup ice water; ¼ cup olive oil, divided; 6 ounces shiitake mushrooms, stemmed and thickly sliced (about 3½ cups); 1¼ teaspoons kosher salt, divided, plus more for sprinkling on finished pie; ¼ teaspoon red pepper flakes, divided; 6 ounces cremini mushrooms, stemmed and sliced (about 3½ cups); 2 tablespoons dry sherry (optional); 2 medium onions, sliced into ¼-inch-thick half-moons; 1 teaspoon fresh thyme leaves; 3 cups frozen chopped kale, thawed and squeezed dry; or 5 cups stemmed and finely chopped fresh kale; 1 cup whole milk; 3 large eggs, 1 separated; ½ teaspoon freshly ground black pepper; 4 ounces gruyère, grated (about 1 cup)

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When preheating the oven, place a baking stone or inverted baking sheet on the center rack. This will heat the slab pie from below.

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Ingredients

2½ cups plus 2 tablespoons flour
1 cup unsalted butter, cubed and frozen for 20 minutes
Pinch of kosher salt
½ cup ice water
¼ cup olive oil, divided
6 ounces shiitake mushrooms, stemmed and thickly sliced (about 3½ cups)
1¼ teaspoons kosher salt, divided, plus more for sprinkling on finished pie
¼ teaspoon red pepper flakes, divided
6 ounces cremini mushrooms, stemmed and sliced (about 3½ cups)
2 tablespoons dry sherry (optional)
2 medium onions, sliced into ¼-inch-thick half-moons
1 teaspoon fresh thyme leaves
3 cups frozen chopped kale, thawed and squeezed dry; or 5 cups stemmed and finely chopped fresh kale
1 cup whole milk
3 large eggs, 1 separated
½ teaspoon freshly ground black pepper
4 ounces gruyère, grated (about 1 cup)