Classic Two-Crust Potato Pie

Follow our step-by-step guide on how to make Classic Two-Crust Potato Pie.

1. Step 1

   Begin by placing your peeled and chunked potatoes into a spacious pot, then cover them generously with salted water.

2. Step 2

   Bring the water to a vigorous boil, then lower the heat to medium-low.

3. Step 3

   Cover the pot and let the potatoes simmer until they reach a tender state, which should take around 20 minutes.

4. Step 4

   Once they are soft, drain the potatoes and let them steam dry for a minute or two.

5. Step 5

   Next, mash the potatoes with a quarter cup of butter, a quarter cup of milk, and season with salt and black pepper until you achieve a pleasing medium-stiff texture.

6. Step 6

   Fold in the shredded American cheese until everything is harmoniously blended.

7. Step 7

   Preheat your oven to 375°F (190°C).

8. Step 8

   Line a 9-inch pie dish with one crust and fill it with your creamy potato mixture.

9. Step 9

   Drape the top crust over the pie, rolling the edges together and crimping them with a fork to create a secure seal.

10. Step 10

    In a small bowl, whisk together two teaspoons of melted butter and two teaspoons of milk, then brush this mixture over the top crust for a golden finish.

11. Step 11

    Don’t forget to cut several vent holes in the crust to let steam escape while baking.

12. Step 12

    Place the pie in your preheated oven and bake for about 45 minutes, or until the crust turns a beautiful golden brown.

13. Step 13

    If the edges begin to brown too quickly, simply wrap them in aluminum foil to protect them from burning.

14. Step 14

    Enjoy the delightful aroma as your pie bakes, and get ready to savor a comforting dish that warms the heart.