Double-Crust Potato Pie

1. 1

   In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary.

2. 2

   Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk.

3. 3

   Bake at 425u00b0 for 30-35 minutes or until golden brown. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.