Potato Pie Crust
Submitted by marjom9
Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
15 minAn unconventional pie pastry that swaps butter and shortening for mashed potatoes and a glug of vegetable oil. The result is a tender, slightly nutty crust with whole wheat character and a soft, flaky bite. Vegan, dairy-free, and surprisingly forgiving for new bakers who struggle with traditional pastry.
The potatoes do double duty here: they act as the fat would in a standard crust, providing moisture and tenderness, and they also help bind the dough without needing eggs. Use plain mashed potatoes (no butter, salt, or seasoning) at room temperature for predictable results.
The whole wheat pastry flour is the right call. Regular whole wheat is too coarse and high-protein, which makes for a tough crust. Pastry flour has lower gluten development, giving you a tender, biscuit-like texture instead.
The rolling trick is genius for soft doughs: roll between wax paper sprinkled with a little flour, then flip the whole thing into the pie plate and peel the paper away. No tearing, no sticking, no fighting.
Pro Tips
- Don’t overwork the dough. Mix just until it holds together.
- Adjust water by feel; potato moisture varies wildly.
- Chill the rolled crust for 15 minutes before filling for cleaner edges.
- Works for both sweet pies and savory hand pies or pot pies.
- Pre-bake at 375°F (190°C) for 10 minutes if using a wet filling.
Variations
- Add 1 teaspoon dried herbs (rosemary, thyme) for savory pies.
- Sub coconut oil for vegetable oil for a slight richness boost.
- Use sweet potato in place of regular for a hint of color and flavor.
Ingredients
Directions
Whip together the potatoes and oil, using wire whisk or fork.
Mix together the flour, baking powder, and salt.
Add the flour mixture to the potato mixture.
Using a fork or your hands, blend the two mixtures together.
Do not over work.
If the dough is too dry to hold together, gradually add a little water.
(If your mashed potatoes are fairly moist you will not need to add any water. However, if they are dry, slowly sprinkle water onto the dough until it is moist enough to hold together.)
Roll the dough out onto apiece of wax paper.
Sprinkle the counter or tabletop with a few drops of water to keep the paper from slipping, and sprinkle the dough with flour to keepthe rolling pin from sticking.
Pick up the dough by the edges of the paper and place it (paper side up) in a pie plate.
Carefully peel off the paper.
Flute the edges of the pie crust, fill and bake according to the recipe of your choice.
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