This recipe is so easy, you will turn to it every time you need a quick crust.
It only takes three ingredients.
There is no refrigeration time. You can bake it as soon as the dough is ready.
Plus, it uses up potatoes. We constantly have a few potatoes left over here or there and too often they start growing eyes before we use them. This recipe is a great way to make sure there is no waste.
Plus, mini crusts freeze amazingly well.
I love to use this when making pot pies. It gives them a rich, thick, hearty crust that stands up to that wonderfully thick sauce inside the pie.
I’ve made this as one large crust and as several smaller ones. I prefer to make this into several smaller crusts that form bowls in muffin tins or my favorite cast iron mini cake pan (see in the photo).
- 4 cups of cooked potatoes, cooled (red works best)
- 1 stick of butter
- 1 cup of rice flour (I use a finer grind)
- Mash the potatoes. A rough mash with slight chunks is best. A smoother potato mixture may need more flour.
- Cut the butter into small cubes and cut into the potatoes.
- Add the rice flour and blend until a dough forms.
- Divide the dough into several smaller pieces.
- Place pieces of dough and form a bowl in a muffin tin or a cast iron mini cake pan.
- Bake at 350 degrees for 20-30 minutes, or until the outside of the crust is firm, slightly browned and crusty.
- Remove from pan and fill with pot pie filling.