Ingredients:

  • 2 cups (240 g) all-purpose gluten-free flour
  • 1 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, chilled and diced
  • 1 large egg
  • 3-4 tablespoons cold water
  • 4 large potatoes (about 2 pounds or 900 g), peeled and grated
  • 1 large onion, finely chopped
  • 3 large eggs
  • 1/4 cup (60 ml) heavy cream or non-dairy substitute
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley or dill, chopped (optional)

Instructions:

  1. Combine gluten-free flour and salt in a mixing bowl.
  2. Cut in chilled butter until the mixture resembles crumbs.
  3. Add the egg and cold water, mix until a dough forms.
  4. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  5. Grate the peeled potatoes into a large bowl.
  6. In a frying pan, sauté chopped onions until golden brown.
  7. Combine grated potatoes, sautéed onions, eggs, cream, salt, pepper, paprika, and herbs in a bowl.
  8. Preheat the oven to 375°F (190°C).
  9. Roll out chilled dough and fit it into the pie dish.
  10. Pour the potato filling into the crust and spread evenly.
  11. Place the pie on a baking sheet and bake for 45-50 minutes until golden brown.
  12. Check doneness by inserting a knife— it should come out clean.
  13. Allow pie to cool for a few minutes before slicing. Serve warm.