Savory pie dough made with potatoes: a healthy, gluten-free alternative!

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4 servings

Very Easy

1 h 5 m

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We are often at a loss when it comes to choosing a savory pie crust. Puff pastry or shortcrust? Do you prefer gluten-free? Then here's a very easy, light and fluffy recipe for your favorite pie, made with potatoes and that's all. A rustic and tasty touch to your recipes. Perfect for those looking for a creative and healthy option, without sacrificing texture and flavor. Check out our step-by-step below and enjoy!

Ingredients

• 1,5 lbs potatoes (4 pieces)
• salt
• pepper
• 2 tbsp olive oil (+/-)

Materials

• tall saucepan
• potato masher (or fork)
• 11 inches/28 cm diameter round pan (optional)

Preparation

• First, peel the potatoes and then cook them in a tall pan of salted boiling water for 30 to 40 minutes or until they are soft but firm.
• Drain off all the water and mash the potatoes. Then add the olive oil. Season with salt and pepper.
  
• Line the pan with baking paper. Now you can transfer all the dough and spread it out evenly. Don't forget the sides.
• Bake in a preheated oven at 390°F/200°C for 40 minutes. Check that it's cooked to your liking.
  
• It's ready. Now just choose the filling.
  * If the filling is cold (ours was yogurt and smoked salmon), you don't need to put the dough back in the oven.
• * If the filling needs cooking, bake both at the same time, or just bake the dough first, add the filling and bake again. It all depends on the choice of filling. Enjoy!
  

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