Salmon Pie with Lemon Dill Sauce

1. 1

   For the pie: Preheat oven to 375 degrees F.

2. 2

   Peel and cut potatoes into halves, place in a medium pot and cover with water.

3. 3

   Bring water up to a boil over medium high heat on stove top and boil for 10-15 minutes or until potatoes are fork tender.

4. 4

   Drain potatoes and place them in a large bowl.

5. 5

   Mash potatoes until no longer lumpy.

6. 6

   Add butter and milk and mix by hand until completely blended.

7. 7

   Then add salt and pepper to taste.

8. 8

   (I am usually a little heavy on the salt.)

9. 9

   Add in the salmon and mix until all incorporated.

10. 10

    In a 9 1/2 inch pie plate, place the first pie crust at the bottom and fill with the potato/salmon mixture.

11. 11

    Next, place the second pie crust over the mixture.

12. 12

    With your hands or a fork, go around the entire pie and press the two pie crusts together at the edges to seal.

13. 13

    Cut off any excess crust with a knife.

14. 14

    Cut 3 or 4 small slits in the top crust to vent.

15. 15

    In a small bowl whisk the egg and with a pastry brush, brush a thin layer over the top pie crust.

16. 16

    Place pie in the oven and bake for 15-20 minutes or until the crust is a golden color and flaky.

17. 17

    Remove from oven and let sit for 5 minutes before serving.

18. 18

    For the sauce: Place all ingredients in a medium bowl and mix until well blended, then serve with the pie.

19. 19

    If you want you can warm up the sauce in the microwave for 15-20 seconds or until desired temperature is achieved.

20. 20

    Sauce recipe adapted from Betty Crocker Lemon Dill Sauce.

* Per serving · 4 servings · Values may vary.