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Potato Crust for Savory Pies from 1887 –

Potato Crust for Savory Pies from 1887

Posted by Warren

Pie recipe tips and help. Text version is below image.

White House Cook Book, by Fanny Lemira Gillette, 1887


potato pie crust 1887

It is essential to serve potato with meat pies, and yes add a rich gravy to the pie as well. The potatoes will soak up all of the delicious liquid.

A simple mash is all that is needed. Use a good mealy starchy potato to give it a soft creamy texture.

Potato Crust for Savory Pies from 1887

White House Cook Book, by Fanny Lemira Gillette, 1887


Boil and mash a dozen medium-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter, and half a cupful of milk or cream. Stiffen with flour sufficient to roll out. Nice for the tops of meat pies.

A Cookbook with vintage pie recipes


This is one of America’s most enduring cookbooks. It was in print, under varying names and guises, for fifty some years and has been reprinted, in full or in part, throughout the 20th century. Early editions were printed on poor quality paper and so have not survived in easily usable form which makes them rare to find.

This the White House Cookbook the first edition.

It had a frontispiece photograph of the wife’s of the President of the United States. This practice continued for much of the publishing of the book.

The interesting fact is that this cookbook was and still is a very popular American cookbook and has been for more than a century.

This cookbook is quite comprehensive with many household hints and tips in addition to hundreds of recipes, some being for pies.


Mashed Potato Recipe made with Butter

—Ingredients and instructions are not the actual vintage recipe but is provided for reference purposes.


Directions for Mash Potato

Need help making
a flaky pie crust?

1. Wash the potatoes in a colander. Just rinse them under running water. If they are really dirty, scrub them with a vegetable brush.

2. Transfer the potatoes to a large pot. Add a pinch of salt to the water and cover.

3. Bring the water to a boil and cook for 15 to 25 minutes until they are tender. Try not to over cook them. They will become water logged and lose their flavor and texture.

4. Drain the water from the pot. Let tem stand to dry off and cool down.


Do Not over work the dough.
It will make it tough.

5. Mash the potatoes well. Use either a hand masher or a potato ricer.

6. Add butter, some hot milk and mash together until smooth and creamy.

7. Check the seasoning and add a some coarse grind black pepper.


Potato Crust Success

Homemade gravy is something a little special and not very difficult to make.

Try using fresh stock like: vegetable, chicken, or beef.

Please, no package or instant mixes stuff.

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