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1
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal, with remainder in small (pea-size) lumps.
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2
Drizzle 6 tablespoons ice water over mixture and gently stir with a fork until incorporated.
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3
Test mixture by gently squeezing a small handful: It should hold together.
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4
If not, add more water, 1 tablespoon at a time, stirring after each addition until incorporated.
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5
(Do not overwork.)
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6
Turn dough out onto a work surface and divide into 2 portions.
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7
With heel of your hand, smear each portion once in a forward motion to distribute fat.
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8
Form each portion of dough into a disk.
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9
Wrap separately in plastic wrap and chill until firm (1 hour) or up to 1 day.
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10
Squeeze spinach, 1 handful at a time, to extract as much moisture as possible.
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11
Cook half of ham, overlapping slices, in 1/4 tablespoon butter in a 12-inch heavy skillet over moderate heat, turning, until golden.
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12
Transfer to a plate and cook remaining ham in 1/4 tablespoon more butter in same manner.
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13
Cook onions in remaining 1 1/2 tablespoons butter in same skillet over moderately low heat, stirring, until softened.
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14
Add flour and cook, stirring, 2 minutes.
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15
Remove from heat, then stir in mustard and cool completely.
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16
Preheat oven to 400F.
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17
Roll out 1 piece chilled dough into a 13-inch round on a lightly floured surface and fit into a 9-inch pie plate.
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18
Spread half of onions evenly in pie shell and season with pepper.
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19
Scatter half of spinach and then half of carrots on top and season with pepper.
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20
Top with half of ham and half of cheese, pressing down to compress layers.
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21
Repeat layering with remaining filling ingredients, seasoning with pepper.
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22
Roll out remaining dough into an 11-inch round on floured surface and place on top of pie.
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23
Trim edges of top and bottom crusts, leaving a 1/2-inch overhang, then seal edges and crimp.
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24
Beat egg and brush some over top crust.
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25
Cut several steam vents in center.
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26
Bake pie on a baking sheet in middle of oven until top is golden and pie is steaming, 50 to 55 minutes.
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27
Cool 15 minutes before serving.
