Growing up, Mom made a salmon pie that was just salmon, potato, and crust. The addition of a little seasoning, some fresh dill, and an egg to hold it together brings the filing to a more modern level. Swapping out Mom's old shortening crust for an updated all-butter crust brings this classic pantry dish into the 21st century. This pie is a crowd-pleaser and a family favorite. Enjoy! —Crafty Fork
six-ounce cans of Alaskan Salmon, or equivalent, well-drained (roughly 19-20 ounces of drained fish)
2 1/3 cups
mashed potatoes, salted and peppered to taste
fresh dill, finely chopped
2 rolled pie crusts
enough all-butter pie crust for double-crust 9 inch pie
yellow mustard (as condiment)
In This Recipe
Preheat oven to 425 degrees.
In large bowl, flake drained salmon with fork. Add egg and stir well. Add mashed potatoes to salmon mixture and mash until combined.
Assemble as you would any pie. Use fork to flatten the salmon filling in your bottom crust, but do not pack or press too hard. You don't want the pie to be too dense. Vent the top crust. Brush crust lightly with milk before placing pie in the oven.
Bake for 20 minutes, then remove from oven and quickly protect edge crust with foil. Return to oven and bake another 15-25 minutes. Pie is finished when it is pleasantly golden brown.
Cool for 15 minutes before serving. Serve with yellow mustard if desired.
NOTES: You can use instant mashed potatoes for this recipe - I have with excellent results. I wouldn't skimp on the crust, though. I always use Martha Stewart's Pate Brisee. (see instructions for painless pie crust here: http://craftyfork.com/2012/02/26/painless-pie-crust-from-scratch/)