Publisher Photo
Publisher Photo
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.—Patricia Wells, Riverhead, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour 25 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/4 teaspoons salt
  • 1/2 cup shortening
  • 1/4 cup butter
  • 3-1/2 to 4 tablespoons cold water
  • FILLING
  • 7 cups sliced peeled potatoes
  • 1 medium onion, sliced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons butter
  • 1/2 cup half-and-half cream

Directions

Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Potato Pie Side Dish in Taste of Home December/January 1995, p65

Nutritional Facts

1 slice: 621 calories, 30g fat (13g saturated fat), 41mg cholesterol, 1217mg sodium, 78g carbohydrate (7g sugars, 5g fiber), 9g protein.

  • 2-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/4 teaspoons salt
  • 1/2 cup shortening
  • 1/4 cup butter
  • 3-1/2 to 4 tablespoons cold water
  • FILLING
  • 7 cups sliced peeled potatoes
  • 1 medium onion, sliced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons butter
  • 1/2 cup half-and-half cream
  1. Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Potato Pie Side Dish in Taste of Home December/January 1995, p65

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