Wednesday, July 7, 2010

Potato Pie Crust

This was Dancer's first pie crust and it turned out nice and flaky.  She filled it with chocolate pudding and it was gone in no time!

Potato Pie Crust

1 cup sifted flour - yes, you really should sift it.
1/2 tsp. salt
1/2 tsp. sugar
1/2 cup cold plain mashed potatoes - don't add milk or butter when mashing
2 tbsp. cold water
6 tbsp. shortening

Sift flour, salt and sugar.  Blend in potatoes until mealy.  Cut in shortening until mixture consists of small crumbs.  Sprinkle water and cut in one tablespoon a time.  Form into a ball and refrigerate for 1/2 hour. 

Roll out dough on lightly floured surface to 1/8 inch thickness.  Put in pie pan and crimp edges.  Prick pastry all over. 

Bake at 400 degrees for 10 to 12 minutes.  Allow crust to cool before filling.

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