Potato Pie Crust


12 medium-sized potatoes, boiled and mashed
1 teaspoon salt
2 tablespoons cold butter
1/2 cup milk or cream
Enough flour to roll out
stiff dough


  • Boil and mash a dozen medium-sized potatoes.
  • Add one teaspoon of salt, two tablespoons of cold butter and half a cup of milk or cream.
  • Stiffen mixture with flour sufficient to roll out.

Nice for the tops of meat pies.

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Did You Know?
A very attractive as well as appetizing way in which to serve pie is known as pie à la mode. This method of serving, which is often resorted to when something extra is desired, consists in placing a spoonful or two of ice cream of any flavor on each serving of apple or other fruit pie. Pie served in this way is high in food value and is a general favorite with persons who are fond of both ice cream and pie.

To be most palatable, pies and pastry should be served as soon as possible after they are baked. When pies are allowed to stand for any length of time, the lower crust becomes soaked with moisture from the filling used, and in this state the pie is not only unpalatable, but to a certain extent indigestible. Consequently, whenever it is possible, only enough for one meal should be baked at a time.