What does Mimi's Kitchen do when blessed with 40 pounds of potatoes and 20 pounds of onions left from her summer garden adventure? She starts using them, that is what she does! January is potato month in The Kitchen.
This savory pie is a winter delight. A mild onion flavor permeates the soft, creamy potato-y-ness filling. I know. I made up that potato word. I can't think of a more fitting way to describe it than potato-y-ness. It is simply divine soft, creamy potato. I love potatoes. If you do, too, then this pie just might become your new January friend. Happy National Potato Month!
Whereas this pie is not technically difficult it is time consuming. Make the pastry the day before you want to bake the pie and plan plenty of cooling time for the filling. The filling should not be any warmer than room temperature when you scoop it into your pastry lined pan. Plan ahead! The effort is worth it.
2 ½ cups all purpose flour
4 tablespoons frozen butter
16 tablespoons cold butter
½ teaspoon salt
½ cup ice cold water
Grate 4 tablespoons frozen butter and return it to the freezer.
Cut 16 tablespoons butter into small cubes. Return cubed butter to the refrigerator.
Measure 1½ cups flour into the bowl of a food processor. Add salt. Pulse to mix well.
Add chilled butter cubes to the food processor bowl and mix with a spatula to coat the butter with flour.
Run the processor for 50 - 60 seconds or until the flour and butter come together and looks like cookie dough.
Add 1 cup flour and pulse 4-5 times. You will be left with larger and smaller chunks of flour coated butter and some loose flour in the bottom of the bowl. Pour the flour mixture into a large mixing bowl. Add the grated butter and toss it to coat with flour.
Add ¼ cup ice cold water. Mix very lightly as you pull up flour from the bottom of the bowl. Do not overmix! Add the remaining ¼ cup water and gently mix in. This will appear to be too watery. Don't worry! Let the pastry sit for 5 minutes to hydrate the flour and then gently and very lightly mix in. Divide the dough in half and form each half into a ball. Wrap the balls in plastic wrap and press into 5 inch disks.
Refrigerate the pastry at least 2 hours but 24 hours is better.
Potato Onion Filling
1½ teaspoon salt
2 pounds Yukon Gold potatoes
½ teaspoon baking soda
1¼ cup cream
½ cup sour cream
1 cup minced ham (Christmas leftover ham is best!)
½ teaspoon black pepper
Peel the onion and then half it from pole to pole. Slice each half thinly (from pole to pole) and place in a large glass bowl. Sprinkle with the salt and toss to mix. Set aside. The salt will soften the onion as it pulls out the juices.
Peel the potatoes and then slice thinly.
In a Dutch oven bring 4 quarts water to a boil. Add the sliced potatoes and baking soda. Let boil for 1 minute and then drain. Return the potatoes to the Dutch oven. Very gently fold in the softened onions with their juices. Add cream, sour cream, minced ham, and black pepper and fold in gently. Bring the mixture to a light simmer over medium high heat. Cook for 5 minutes. Reduce the heat as needed to maintain a simmer. Turn off the heat. Cover. Let sit up to 2 hours, until the filling is room temperature.
Preheat the oven to 450° Fahrenheit.
As the filling is chilling roll out one disk of pie pastry into a 12 inch circle. Lay the pastry over a 9 inch pie pan and gently press into the pan. Place the pastry lined pie plate in the refrigerator so it remains chilled.
Roll the second pastry disk into a 12 inch circle and return to the refrigerator.
When the filling is cooled and the oven is hot scoop the chilled filling into the pie pan and top with the second pastry circle. Crimp the edges and cut steam holes in the top of the pie.
Whisk 1 egg and use it to brush the top of the pie to create a beautiful golden brown crust.
Bake the pie 20 minutes at 450° Fahrenheit. Without opening the door lower the oven temperature to 325° and bake an additional 30 - 40 minutes or until it is a deep, golden brown. If the edges begin to brown too quickly then protect the pie with a pie shield.
Let the pie cool for 30 minutes before cutting into the deliciousness of Potato Onion with Leftover Pie. Listen to the crackly crispy pastry as you slide the knife through it. Enjoy!