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Potato Pie
Pennsylvania Dutch Recipes from AlansKitchen.comMakes 6 servings


  • Pastry
    • 1-1/2 - cups all-purpose flour
    • 3/4 - teaspoon salt
    • 5 - Tablespoons butter, softened
    • 1 - egg yolk, beaten
    • 2 - Tablespoons ice water
  • Potato filling
    • 4 - cups raw potatoes, chopped
    • 4 - Tablespoons butter
    • Salt
    • Pepper
    • Parsley, minced
    • 1 - pound pork sausage, cut into small pieces
    • 1-1/2 - cups milk


  1. To prepare the pastry, in a bowl sift the flour and salt together. 
  2. Cut in the butter. 
  3. Add the egg yolk with the ice water and mix. 
  4. Roll into a ball and wrap in plastic wrap and chill in refrigerator 30 minutes.
  5. Divide the pastry in half. 
  6. Roll out the bottom crust and place in a 9-inch pie dish. 
  7. Dot the crust with butter. 
  8. Add in 1/3 potatoes, sprinkle with salt, pepper, and parsley. 
  9. Place 1/3 of the sausage over the potatoes. Repeat twice. 
  10. Pour milk over the top, saving some if you fill the dish.
  11. Roll out the top crust and gash a cross in the center. Seal and crimp the pie crusts. 
  12. Turn back the crust gashes to allow pouring more milk if needing during the baking. 
  13. Place in oven and bake 1 hour or until potatoes are soft and crust is brown.


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