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1
For the pie: Preheat oven to 375 degrees F.
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2
Peel and cut potatoes into halves, place in a medium pot and cover with water.
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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.
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4
Drain potatoes and place them in a large bowl.
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5
Mash potatoes until no longer lumpy.
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6
Add butter and milk and mix by hand until completely blended.
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7
Then add salt and pepper to taste.
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8
(I am usually a little heavy on the salt.)
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9
Add in the salmon and mix until all incorporated.
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10
In a 9 1/2 inch pie plate, place the first pie crust at the bottom and fill with the potato/salmon mixture.
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11
Next, place the second pie crust over the mixture.
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12
With your hands or a fork, go around the entire pie and press the two pie crusts together at the edges to seal.
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13
Cut off any excess crust with a knife.
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14
Cut 3 or 4 small slits in the top crust to vent.
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15
In a small bowl whisk the egg and with a pastry brush, brush a thin layer over the top pie crust.
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16
Place pie in the oven and bake for 15-20 minutes or until the crust is a golden color and flaky.
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17
Remove from oven and let sit for 5 minutes before serving.
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18
For the sauce: Place all ingredients in a medium bowl and mix until well blended, then serve with the pie.
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19
If you want you can warm up the sauce in the microwave for 15-20 seconds or until desired temperature is achieved.
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20
Sauce recipe adapted from Betty Crocker Lemon Dill Sauce.
