Skip to main content
Dessert

Potato Pie Crust

A crust made from boiled mealy potatoes and water, rolled thin and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Potato Pie Crust

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the crust

  1. Boil the dry mealy potatoes until tender.

  2. Sift the potatoes through a colander.

  3. Mix the sifted potatoes thoroughly with half of their quantity.

  4. Add boiling water equal to about one-fourth of the mixture's bulk.

  5. Roll the mixture thin.

Bake

  1. Bake in a moderate oven at 350°F (175°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Dry mealy potatoes
Provide the starch and body that form the crust's structure once cooked and mashed.
Boiling water
Adds moisture and heat to bind the sifted potato into a workable, pliable dough.

The step that matters

Adding the boiling water. Too much water makes the mixture sticky and hard to roll thin, while too little leaves it crumbly. Starch in the potato absorbs the hot water and swells, so the dough holds together when rolled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes