Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • 1 large egg
  • 6-8 tbsp ice water
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • Salt and pepper to taste
  • 2 large eggs, beaten

Instructions:

  1. In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
  2. Mix in egg and gradually add ice water until dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  3. Boil diced potatoes in salted water until tender; drain.
  4. In a skillet, heat olive oil and sauté onions until translucent.
  5. Combine potatoes, sautéed onions, garlic powder, onion powder, dill, salt, and pepper in a bowl.
  6. Mix in beaten eggs for binding.
  7. Preheat the oven to 375°F (190°C). Roll out the chilled dough and fit into the pie dish.
  8. Fill the crust with the potato mixture, smoothing the top.
  9. Roll out a top crust, place it over the filling, and seal edges.
  10. Cut slits in the top crust for steam to escape. Bake in preheated oven for 40-45 minutes or until crust is golden brown.
  11. Allow the pie to cool for at least 15 minutes before slicing. Serve warm.