Smashed Potato Pie Crust

Name: Smashed Potato Pie Crust
Yield: 1 x 9.5 in pie
Ingredients: 600-800 g cooked potatoes (whole; unpeeled); Salt and pepper to taste; 1 1/4 cups (300 g) Canadian sour cream; 1 teaspoon thyme; 2 cups (200 g) shredded Canadian gouda cheese; 3 red onions; 2 tbsp (30 g) Canadian butter; 1 tbsp (15 ml) maple syrup; 2 tbsp (30 ml) balsamic vinegar

If you're looking for a tasty and original alternative to the classic pie crust, this crushed potato crust is for you! Both crisp and smooth, the potato crust adds a unique texture and comforting taste that enhances any topping. Easy to prepare and full of flavour, this recipe is sure to please young and old alike!

Prep: 30 minutes
Baking: 20-30 minutes at 350°F (180°C)

Yields 1 x 9.5 in pie

Ingredients

600-800 g cooked potatoes (whole, unpeeled)
Salt and pepper to taste
1 1/4 cups (300 g) Canadian sour cream
1 teaspoon thyme
2 cups (200 g) shredded Canadian gouda cheese
3 red onions
2 tbsp (30 g) Canadian butter
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) balsamic vinegar

Find these ingredients with our Blue Cow Spotter:

READY FOR REWARDS?

Preparation

Preheat oven to 350°F (180°C).

Cook potatoes in boiling water, with skins, until tender.

Using a small saucepan, press the potatoes (whole and with skins) into the buttered pie tin to form the pie crust. You can use your hands if necessary. The crust should be about 2 cm thick.

Season the potatoes with salt and pepper. Top with sour cream, thyme and grated cheese.

Slice onions and sauté in butter until translucent. Add maple syrup and allow to caramelize before deglazing with balsamic vinegar. Spread over the pie.

Bake for 30 to 40 minutes.

Enjoy warm or hot!