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Double-Crust Potato Pie

Total Time

Prep: 30 min. Bake: 30 min.


6-8 servings

Before my husband and I were married, my future sister-in-law made this Pennsylvania Dutch recipe for me. It's become one of my favorite dishes.


  • 4 cups sliced peeled potatoes (1/4 inch thick)
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 1 tablespoon butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • 1 teaspoon milk


  1. In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary.
  2. Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk.
  3. Bake at 425° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts

1 piece: 330 calories, 16g fat (7g saturated fat), 14mg cholesterol, 557mg sodium, 44g carbohydrate (4g sugars, 2g fiber), 4g protein.

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