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–+ servings

Potato Leek Pie

Servings 8 servings
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Ingredients 

Pie Crust

  • 2 ½ cups all-purpose flour, plus extra as needed
  • 1 tsp kosher salt
  • 1 cup or 2 sticks cold butter, diced
  • ½ cup ice water

Potato Leek Pie

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3-4 leeks, about 2 cups sliced
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 2 lb yellow flesh potatoes, such as Yukon Gold
  • 1 cup heavy whipping cream
  • 2 tsp all-purpose flour
  • 1 ½ tsp kosher salt
  • ¼ tsp pepper
  • 1 ½ cups shredded cheddar cheese, preferably white cheddar
  • 1 egg, beaten

Instructions 

Pie Crust

  • In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
  • Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.

Potato Leek Pie

  • Add the butter and olive oil to a skillet and place over medium heat. Add the sliced leeks and sauté for 4 to 5 minutes until softened. When the leeks are tender, add the garlic and sauté for another minute. Lastly, add the green onions, sautéing briefly before removing from the heat. Set aside to cool completely.
  • Using a mandolin or food processor with a slicing attachment, thinly slice the potatoes into 1/8-inch slices. In a measuring cup, combine the heavy cream, flour, chopped fresh thyme, kosher salt, and pepper. Whisk together until there are no lumps. Set aside.
  • Preheat the oven to 350°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll one disc of dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
  • Arrange 1/3 of the potato slices in the pie crust. Top with 1/3 of the leeks followed by 1/3 of the cheese. Drizzle 1/3 of the cream mixture over the potatoes. Repeat two more times with the remaining ingredients
  • Roll out the remaining disc of dough into a circle that is a little wider than the pie plate. Brush the bottom edge of the pie crust with the beaten egg. Place the top crust over the pie and press down to seal the edge. Trim the excess pie dough around the edge and crimp to create an attractive crust. Brush the top of the crust and the crimped edges with the egg wash. Cut several slits in the top crust for steam to escape.
  • Place the pie on a baking dish to catch any drips – the filling may bubble over while baking. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the crust is brown and the potatoes are fully cooked. Check the potatoes are done by inserting a paring knife through the steam slits. If the crust becomes too dark, cover with foil and continue baking until the potatoes are tender.
  • When the potato pie is fully cooked, set it aside to allow it to cool somewhat. It will be hard to cut the pie while the filling is hot straight from the oven. Let the pie sit for about 15 to 30 minutes. Slice and then serve. Enjoy!

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