This crust is hearty and savory. It’s also a heathier alternative to traditional pastry crusts that are mostly butter.
Hash Brown Potato Pie Crust
Ingredients
- 600 grams Russet potatoes
- 3 T butter
- 1 t salt
- olive oil spray
Instructions
- Prep the potatoes and preheat the oven – Preheat the oven to 425℉, convection roast setting. Peel the potatoes and grate them in a food processor. Place the potatoes in a colander and toss under cold water for as long as it takes for the water to run clear. Squeeze the water out of the potatoes by handfuls and place in a bowl. Microwave for three minutes to further dry the potatoes.
- Mix the potatoes, butter, and salt – Melt the butter in the microwave. Mix together the shredded potatoes, the butter and the salt.
- Add the potato mixtures to a pie plate – Lightly oil the pie plate, then spread the potato mixture across the bottom and up the sides. Press down with your fingers so that the mixture is tightly packed. Spray with oil.
- Bake – Parbake for 30 minutes, until the potatoes are mostly cooked, browned, and crunchy on the edges.