Mom's Two-Crust Potato Pie Recipe

Mom's Two-Crust Potato Pie Recipe

Total Time
1h 43m
20m prep · 83m cook
Servings
4 people
Rating
Difficulty
Hard
33 views

I grew up in a Catholic family which meant we did not eat meat on Fridays - we always had fish and a side dish. This potato pie was a particular favorite. It's hearty, filling, and delicious!

Ingredients

  • 6 potatoes , peeled and cut into chunks
  • 0.25 cups butter
  • 0.25 cups milk , or as needed
  • salt and ground black pepper to taste
  • 0.5 cups shredded American cheese
  • pastry for a 9-inch double crust pie
  • 2 teaspoons butter , melted
  • 2 teaspoons milk

Instructions

  1. 1

    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.

  2. 2

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

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

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Nutrition Facts

Per serving

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