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1
Combine the flours, caraway seeds, salt, and pepper in a large bowl and whisk until the mixture is aerated.
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2
Add the butter and toss with your fingers until well coated in the flour mixture.
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3
Using a pastry blender or your fingers, cut the butter into the dry ingredients until its in pea-size pieces, about 4 to 5 minutes.
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4
Drizzle in 3/4 cup of the ice water and mix just until the dough comes together.
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5
(Add the last 2 tablespoons of ice water if necessary, but do not overwork the dough or it will become tough.)
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6
Turn out the mixture onto a clean work surface and knead just until any dry pieces are incorporated, about 20 seconds.
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7
(Do not overwork the dough.)
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8
Divide the dough into 2 flat disks, one slightly larger than the other.
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9
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.
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10
Bring a small saucepan of heavily salted water to a boil over high heat.
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11
Add the potatoes and cook until knife tender, about 5 minutes.
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12
Drain in a colander and transfer to a medium bowl; set aside.
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13
Melt the butter in a large frying pan over high heat until foaming.
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14
Add the pastrami and cook, stirring occasionally with a wooden spoon, until browned, about 5 minutes.
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15
Reduce the heat to medium low, remove the pastrami with a slotted spoon to the bowl with the potatoes, and set aside.
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16
Add the onion to the pan and season with salt and pepper.
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17
Cook, stirring occasionally, until softened, about 5 minutes.
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18
Add the Brussels sprouts and season with salt and pepper.
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19
Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes.
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20
Add the chicken broth, mustard, and vinegar and stir to combine, scraping up any browned bits from the bottom of the pan.
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21
Cook until the liquid just comes to a simmer and thickens, about 1 minute.
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22
Remove the pan from the heat and stir in the reserved potatoes and pastrami.
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23
Taste the filling and season with salt and pepper as needed; set aside.
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24
Remove the dough from the refrigerator and set aside.
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25
Heat the oven to 450 degrees F and arrange a rack in the lower third.
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26
Line a baking sheet with aluminum foil and place it on the rack while the oven is heating.
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27
On a lightly floured surface, roll out the slightly larger disk of dough to about 13 inches in diameter and 1/4 inch thick.
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28
(Dont worry if the dough cracksjust press it back together.)
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29
Line a 9-1/2-inch deep-dish pie plate with the dough and trim it to leave a 1-inch overhang.
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30
Roll out the remaining disk of dough on a lightly floured surface to about 12 inches in diameter and 1/4 inch thick.
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31
Brush the overhang of the crust in the pie plate with a thin layer of the milk, half-and-half, or cream.
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32
Add the filling and smooth it into an even layer.
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33
Sprinkle the cheese over the filling and cover with the 12-inch sheet of dough.
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34
Trim the excess dough from the top crust to match the overhang of the bottom crust.
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35
Press the edges of the bottom and top crusts together with your fingers.
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36
Using your fingers or the back of a fork, crimp the dough to seal it tightly.
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37
With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center.
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38
Brush the top of the pie with the remaining milk, half-and-half, or cream.
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39
Place the pie on the hot baking sheet and bake for 20 minutes.
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40
Reduce the oven temperature to 350 degrees F and bake until the pie crust is golden brown and the filling is bubbling, about 50 minutes more.
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41
Remove from the oven and let sit on a wire rack on the baking sheet to cool for 20 minutes before serving.
