Mom's Two-Crust Potato Pie Recipe

This two-crust potato pie recipe is filled with rich, buttery, cheesy mashed potatoes and baked until golden for a hearty and delicious vegetarian meal.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 588 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry for 1 to 2 minutes.

Step 3

Add ¼ cup butter, ¼ cup milk, salt, and black pepper to potatoes; mash until medium-stiff. Stir in cheese.

Step 4

Fit bottom (1) crust in a 9-inch pie plate; fill with potato mixture. Place top (remaining 1) crust on filling, fold crust edges together, and crimp with a fork to seal.

Step 5

Combine 2 teaspoons melted butter and 2 teaspoons milk in a small bowl; brush over crust. Cut several vent holes in top crust.

Step 6

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