old fashioned potato pie recipe

Written ByJenny Smyth Posted on
old fashioned potato pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned potato pie recipe

This old fashioned potato pie recipe has been a staple in our household for years. I remember my grandmother making it for family gatherings and special occasions. The smell of the pie baking in the oven would fill the entire house, and we’d all gather around the table eager to dig in.

It’s a traditional recipe that’s been passed down through generations, and I’m so glad I can share it with you today. The best part about this recipe is the simplicity of its ingredients. You won’t find any fancy or exotic spices here.

Just good old-fashioned potatoes, onions, and a hint of salt and pepper. The result is a dish that’s both comforting and satisfying. One of the key techniques to making a great potato pie is in the layering of the ingredients.

You want to make sure that each layer is evenly distributed so that every bite has just the right amount of potato, onion, and filling. It may take some practice to get it just right, but trust me, it’s worth it. As for where this recipe comes from, I’ve heard it’s a variation of an old Dutch recipe.

The Dutch were known for their love of potatoes and savory pies, and this one is no exception.

Old Fashioned Potato Pie

Old Fashioned Potato Pie

4.8 from 766 votes

A comforting, rustic pie with a creamy potato filling and a flaky, buttery crust. This old fashioned recipe is a simple and satisfying dish that evokes memories of home cooked meals.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pastry

2 1/2 cups all purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water

For the Filling

4 cups peeled and diced potatoes (about 4 medium)
1 small onion, finely chopped
3 tablespoons butter
1/2 cup milk
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1In a large bowl, whisk together the flour and salt.
2Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea sized butter pieces.
3Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
4Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
5Place the diced potatoes in a medium saucepan and cover with cold water.
6Bring to a boil over high heat, then reduce heat to medium and simmer for 10 to 12 minutes until the potatoes are tender when pierced with a fork.
7Drain the potatoes well and return them to the saucepan.
8Add the butter and milk to the hot potatoes and mash until smooth with a potato masher or fork.
9Stir in the chopped onion, beaten eggs, salt, pepper, and nutmeg until the filling is well combined and creamy.
10Set the filling aside to cool slightly while you roll out the dough.
11Preheat your oven to 375°F.
12On a lightly floured surface, roll out one disc of dough to a 12 inch circle.
13Gently transfer the dough to a 9 inch pie dish, pressing it into the bottom and up the sides.
14Trim the overhanging dough to about 1/2 inch beyond the rim.
15Pour the potato filling into the prepared pie crust and spread it evenly.
16Roll out the second disc of dough to a 12 inch circle and place it over the filling.
17Trim the top crust to match the bottom, then fold the edges under and crimp with your fingers or a fork to seal.
18Cut several slits in the top crust to allow steam to escape.
19Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40 to 45 minutes, until the crust is golden brown and the filling is set and slightly puffed.
20Let the pie cool on a wire rack for at least 15 minutes before slicing and serving.

🔧Equipment

Large mixing bowl
Pastry blender or two forks
Rolling pin
9 inch pie dish
Medium saucepan
Potato masher or fork
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 47g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For a richer flavor, you can use heavy cream instead of milk. To save time, you can use a store bought pie crust, but the homemade pastry adds to the old fashioned character of the dish.

Watch Video Of How Old Fashioned Potato Pie Works

This old fashioned potato pie recipe is a staple in our household for good reason. Not only is it delicious and comforting, but it’s also incredibly versatile.

Whether you’re serving it at a family gathering or just need a quick weeknight meal, this pie is always a good idea. And as an added bonus, it’s relatively healthy compared to some other comfort foods out there.

❓ Frequently Asked Questions About Old Fashioned Potato Pie

What type of potatoes are best for this recipe?

The type of potatoes you use will affect the texture and flavor of your pie. For this recipe, you want to use high-starch potatoes like Russet or Idaho.

Can I use other types of vegetables besides onions?

While onions are a classic addition to potato pie, you can definitely experiment with other vegetables like garlic or shallots. Just keep in mind that they’ll add a stronger flavor to your pie.

Is it okay to use leftover mashed potatoes?

Yes, leftover mashed potatoes will work just fine in this recipe. Just make sure they’re not too wet or too dry.

How long does this pie keep in the fridge?

This pie will keep in the fridge for up to three days. You can also freeze it for up to two months.

Can I make individual servings instead of a whole pie?

Yes, you can easily make individual servings by using mini muffin tins or ramekins.

Similar Posts