Mom's Two-Crust Potato Pie Recipe

european french dessert main bread savory umami hard fast

Prep

20 min

Cook

83 min

Total

103 min

Ingredients (8)

6 potatoes, peeled and cut into chunks g

¼ cup butter g

¼ cup milk, or as needed g

salt and ground black pepper to taste g

½ cup shredded American cheese g

pastry for a 9-inch double crust pie g

2 teaspoons butter, melted g

2 teaspoons milk g

Nutrition

kcal

fat

carbs

protein

Instructions

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for 1 to 2 minutes. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in cheese.

Preheat the oven to 375 degrees F (190 degrees C).

Fit a crust into a 9-inch pie dish and fill with potato mixture. Place the top crust on pie, roll the edges together, and crimp with a fork to seal.

Stir together 2 teaspoons melted butter and 2 teaspoons milk in a small bowl until well combined; brush over crust. Cut several vent holes in the top of crust.

Bake in the preheated oven until crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.