Name: Potato and Onion Pie (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 2 1/2 cups All-purpose flour; 1 tsp Salt; 1 cup Cold unsalted butter-cubed; 6-8 tbsp Ice water; 2 lbs Potatoes-thinly sliced; 2 large Onions-thinly sliced; 2 tbsp Olive oil; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 cup Heavy cream

Recipe tier

A comforting and hearty pie filled with layers of thinly sliced potatoes and caramelized onions, seasoned simply and baked to golden perfection.

Total 1h 30m

Serves 6

Steps 4

Ingredients 11

Pastry
2 cups 315 g All-purpose flour
1 tsp 5 mL Salt
1 cup 226 g Cold unsalted butter-cubed
6-8 tbsp 90-120 mL Ice water
Filling
2 lbs 900 g Potatoes-thinly sliced
2 large 300 g Onions-thinly sliced
2 tbsp 30 mL Olive oil
1 tsp 5 mL Dried thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
cup 60 mL Heavy cream

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Equipment

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Instructions

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Prepare the Pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes. Add the sliced potatoes, thyme, salt, and pepper to the skillet and cook for another 5-7 minutes, stirring occasionally.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one disk of pastry and line a 9-inch pie dish. Pour the potato and onion mixture into the pie crust. Pour the heavy cream over the filling. Roll out the second disk of pastry and cover the pie. Crimp the edges to seal. Cut vents in the top crust.
Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is tender. Let cool slightly before serving.