Potato Leek Pie
This pie is savory and stunning. It uses a simple crust (yes, lard) and edible flowers to make it charming and cottage core-esque, just how we like it. This recipe was originally posted as one of the seasonal recipes in my membership, The Kitchen Garden Society last year, but as a fan favorite, we decided to share it!
Potato Leek Pie
For the crust:
1 cup lard
3 cups of all purpose flour
1 1/2 Teaspoons of salt
1/3 cup of water (not iced)
For the filling:
- 1 cup leeks sliced small
- 2 Tablespoons butter
- 1 Tablespoon oil
- 1.5 cups waxy potatoes (baby gold or whatever you have) sliced thin
- 2 teaspoons garlic
- 1 cup of stock (chicken or vegetable)
- ½ cup cream
- ½ cup milk
- ¾ cup sharp cheddar cheese
- 3 tablespoons butter
Method:
Make your crust first by sifting your flour and salt into a large bowl. Blend room-temperature lard in with a pastry cutter, fingers, or two knives until small pea-sized balls of dough form. Add water all at once and then shape into two dough balls. Roll out on a floured surface until the desired thickness is achieved. Place one of your pie crusts into your pie pan and prick the bottom of the crust with a fork, but not all the way through.
Slice your leeks and potatoes thinly (a mandolin will help but is not necessary) about 1/8th inch thick or a little more. Sautee your leeks in the butter and about a tablespoon of oil to caramelize them. Sprinkle a pinch of salt to release water. Add the potatoes after about 5 minutes and then keep stirring intermittently on low heat for about 15 minutes. Add garlic and stock once your leeks are soft, stirring them in. Let simmer and reduce heat to low low.
Preheat your oven now to 350ºF and prepare cheese sauce.
Use a separate pot to prepare your sauce, combining milk, cream, cheddar cheese, and 3 tablespoons of butter on low, stirring constantly until melted.
Now it’s time to assemble your pie. Grab your pie plate with your bottom crust in, and pour the potato leek mixture in, followed by the cheese mixture. Place your second pie crust on top of everything, adding a little vent hole with a sharp knife. Decorate your crust as desired (I used dried cosmos and pansies, but you can cut out pieces or add some pie crust cut-outs. Finish off with an egg wash on the top of the pie (one beaten egg will do) to give it a golden brown finish.
Bake for 30 minutes. Enjoy!