Potato Pie

Ingredients

• 1 recipe Easy All But�ter Dou�ble Crust (below)
• 2.5 pounds red potatoes�washed and sliced into 1/8th inch slices�cook until al dente, drain, and set aside
• 6 oz. thick cut apple�wood smoked bacon�cooked and chopped up into a 1/2 inch dice
• 1 1/2 cups leeks�sliced into 1/4 inch slices�rinsed well
• 2 oz. swiss cheese�grated or julienned
• 3 oz. gruyere cheese�grated
• 3/4 cup veloute sauce (recipe below)
• 1/2 tea�spoon kosher salt (halve if using table salt)
• 1/4 tea�spoon black pepper
• 1/8 tea�spoon dried thyme
• 1/8 tea�spoon dried, crushed rosemary
• All Easy Butter Double Crust
• 11.5 oz. all-purpose flour (or, if you absolutely must mea�sure with�out a scale, 2 cups, 2 1/2 Table�spoons flour)
• 8 oz. (1 cup) unsalted butter�cut into 1/2 inch cubes and set in freezer for 30 minutes
• 1 Table�spoon sugar
• 1/2 tea�spoon kosher salt (halve if using table salt)
• 8�10 Table�spoons ice cold water

Directions

All Easy Butter Double Crust

1. Cube your but�ter into 1/2 inch cubes and spread out onto a plate or bak�ing sheet and place in the freezer for at least 30 minutes.
2. Place your water in a bowl with plenty of ice and let sit for 20 min�utes to chill well. Put it in the fridge if you like.
3. Put the flour, salt, and sugar in the bowl of your food proces�sor and pulse for a sec�ond or two just to mix together well.
4. Sprin�kle the chilled but�ter over the pulsed dry ingredients.
5. Pulse (cut) the but�ter into the dry ingre�di�ents until it resem�bles very coarse meal. You should still see tiny 1/8th to 1/4 inch pieces of but�ter in the flour.
6. With the machine puls�ing, start to add the ice water. Stop after 7 table�spoons. You will need to eval�u�ate the water con�tent at this point. The mix will just be start�ing to cling together slightly and to the sides of the bowl, but will still appear quite crumbly.
7. Take a small amount (about 3 table�spoons) into the palm of your hand. Gen�tly squeeze just until it comes together in your fist. Open your hand and the mix should hold together but still appear SLIGHTLY crumbly. If it doesn�t hold together, put it back in and pulse in another table�spoon of water.
8. Don�t over process at this point.
9. Just barely incor�po�rate the water in and test it again.
10. After you have achieved crust that holds together, pour it out onto a clean work sur�face.
11. Work�ing quickly to avoid warm�ing up the dough with your hands, bring it together into a ball.
12. Divide the ball. Let the bot�tom crust to have just a tad more to work with because it needs to drape the sides of the pie pan.
13. Wrap each por�tion in plas�tic wrap, form�ing into a flat disc about 1 inch thick. The more even you get the dough at this point, the eas�ier it will be to roll out later, but remem�ber, the more you han�dle it with your hands, the less flaky it will turn out in the end.
14. If pos�si�ble, only chill for 20�30 min�utes before rolling out to make rolling out eas�ier. You can chill the crust in the pie pan after rolling if you like and have the time.
15. Roll�out on a lightly floured sur�face to a 13�14 inch cir�cle if using a 9.5 inch pie pan. the crust will be between 1/16�1/8 inch thick. Check dur�ing rolling to make sure it�s not stick�ing to your sur�face. Work care�fully to move and cen�ter the bot�tom crust into the pie pan.
16. At this point you can cover with wrap and chill for a bit and then fill and top with the other crust.
17. Pre�heat oven to 400 degrees F.

ASSEMBLY

1. Line your pie pan with the bot�tom crust from the Easy All But�ter Dou�ble Crust
2. Layer 1/3 of the par-cooked pota�toes into the bot�tom of the pie pan.
3. Layer 1/2 of the sweated leeks over the potatoes.
4. Layer 1/2 of the bacon over the leeks.
5. Layer 1/2 of the cheeses over the bacon.
6. Layer 1/2 of the veloute sauce over the cheeses.
7. Repeat with another 1/3 of the pota�toes, then remain�ing leeks, bacon, cheeses and sauce.
8. Top with the remain�ing 1/3 of the potatoes.
9. Roll out the top crust and vent with desired design.
10. Top with rolled out top pie crust.
11. Trim edges about 1 inch from edges of pie pan.
12. Fold top edge under the lip of the bot�tom crust to seal and crimp edge as desired.
13. Bake in pre-heated 400 degree F. oven for 40 minutes.
14. Cover edge of pie with pie shield to keep from over browning.
15. Bake 10 more minutes.
16. Let sit 10 min�utes before serving.