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Active Time
1 hr
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Total Time
2 1/4 hr
English farmhouse-style white Cheddars such as Montgomery, Keen's, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.
Ingredients
Makes 6 to 8 servings
For pastry dough
For filling and glaze
Special Equipment
Make dough:
Step 1
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Step 2
Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
Step 3
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Step 4
Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling and glaze while dough chills:
Step 5
Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
Step 6
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Step 7
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Step 8
Whisk remaining egg in a small bowl and reserve for egg glaze.
Assemble and bake pie:
Step 9
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
Step 10
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
Step 11
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
Step 12
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
Step 13
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
Dough can be chilled up to 1 day.
Leave a Review
Reviews (18)
Back to Top这是a nicely balanced recipe that does well eaten hot from the oven or, even better, eaten cold on a picnic. A little slice of heaven with pickled Red Onions on the side. The dough is nice and flaky with a good flavor. Although, I didn't follow the instructions completely because I make a similar pastry dough in two less steps, so I used those steps instead. :D All in all, a tasty pie that will be a picnic staple and a holiday party trot-out.
dhuntley
Newark, DE
9/30/2012
Just baked it. May Cheese gods forgive my ignorance, I bought Boar's Head vermont white cheddar (8.something per pound). And OMG, this delicate melt in your mouth flaky goodness is sitting on my plate and waiting for me to finish this review. Salivating and wrapping it up quickly because I will drool all over my keyboard. Thanks for sharing this, it's awesome!
crainny
atlanta, ga
10/28/2010
Delicious! Instead of steaming the potato I shaved it paper thin with a mandolin and cooked it until translucent with the onions. I served this pie at room temp and it was perfect. Will be making again soon.
sassymolassy
华盛顿特区
3/16/2009
Fantastic! I thought this would be fairly plain but I used 1/2 tsp of dried thyme, 1/2 cup of fresh italian parsley, and the Cabot Seriously Sharp white cheddar. It was awesome. My wife, who is not a big fan of onions, loved it. Served it with a nice salad and basalmic vinigar. Perfect.
ericrausin
Cape Coral, FL
3/2/2009
Made this with lots of parsley and very sharp cheddar. It was really good, more interesting than I thought it would be. It was pretty, too, the tart looked great on the table.
lumbergrl
Ann Arbor, Michigan
1/4/2009
I made this with Cabot "Seriously Sharp" white cheddar; the recipe was easy to follow, and the pie was beautiful and very tasty -- similar the Cornish Pasties I've had in England.
nitekite
Upstate, NY
12/25/2008
This was easy and yummy. Has something for everyone - cheese, onions and potatoes (and a great buttery crust). Can't wait to make again.
Anonymous
Israel
10/5/2007
This pie was delicious at a recent brunch. I used a very good quality Irish cheddar, with lots of character, and I'm sure that makes a big difference. The crust is gorgeous, delicious and flaky. Like some reviewers, I used parsley instead of thyme--added nice color. And don't omit the potato; it adds a bit of body and texture. I'm sure it's important not to overdo--it's only about 3/4 cup of diced potato. Served with an apple and poppy seed slaw, a perfect complement.
BarbaraNY
Long Island, NY
5/12/2007
Reviewers who found this bland: try substituting stilton for the cheddar; absolute heaven for lovers of strong cheese.
Anonymous
Scottish Borders, UK
8/18/2006
What I love about this recipe is that it works equally well at brunch or dinner, and much of the work can be done ahead. I use parsley instead of thyme, a good quality English or Irish cheddar, and a premade crust from FreshDirect here in NYC. (Homemade premade, such a treat.) My parents were here for Mother's Day last year and my father liked it so much he begged my mother to get the recipe from me.
Anonymous
Brooklyn, NY
5/26/2006
This was my first crust too - and it was very easy and turned out great. Used parsley instead of thyme. Used Black Diamond cheddar. Could use a little something more, maybe a little less potato and more cheese.
WhiskeyDaisy
Pittsburhg, PA
3/28/2006
I'd make it again, with perhaps a 1/4 cup more cream because everyone found it on the dry side. I served it with lightly steamed veggies tossed in an oil and mustard dressing, but next time I might make a creamy mustard sauce for the pie itself, or serve heavily dressed leaf greens on the side. It needs something akin to the tang of mustard to really bring out the flavours. I think it's going to be better tomorrow, or even the next day, after the flavours have had a chance to meld. Good for a quiet night at home, but not for company.
Anonymous
Seattle
7/6/2005
This was my first pastry crust! This was delicious, not heavy at all. The texture and flavor was very good. I will definitely make this again!
Anonymous
Mobile, AL
5/26/2005
This tastes exactly like the pasties we bought at the village bakery in Shropshire a few decades ago. Thank you!
katem6d
Cincinnati, OH
5/11/2005
I agree that the cheese is really important. I used a great quality white cheddar and the sharpness gave it lovely flavor.
Anonymous
wisconsin
3/1/2005
