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1 All-Ready Pie Crust
Sauce:
Butter
1/2 cups all-purpose flour
2 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
2 cups milk
Boiling water
2 lb. all-purpose potatoes peeled and thinly sliced
4 carrots, pared and thinly sliced
3 medium onions thinly sliced
1 egg yolk, beaten with 1 tbls. water
Preheat oven to 350 degrees F. Thoroughly grease a 2 quart baking dish or souffle dish.
In a small saucepan melt 1/4 cup butter over moderately high heat. Add flour, salt, pepper and paprika, cook 1 minute, stirring constantly, while mixture bubbles. Remove from heat and gradually add milk, stirring after each addition to remove all lumps. Return sauce to moderately high heat and cook for 3 to 5 minuts, stirring constantly, until sauce thickens and just comes to a boil. Remove from heat and set aside. Meanwhile, in a small amount of boiling water, cook potatoes and carrots 10 minutes, drain and set aside. In a large skillet, heat 2 tbls. butter. When hot, add onion and saute 5 minutes or until golden brown. Layer 1/2 of the potatoes and carrots and half of the onion in casserole. Top with 1/3 of the sauce, repeat, ending with vegetables and sauce. Dot with butter.
On a lightly floured surface, roll 3/4 of pastry to fit over casserole, leaving a 1-inch overhang. Place over potato mixture, trim and turn edges under, flute decoratively and brush crust with egg yolk mixture. Roll remaining pastry. Cut pastry into 6 strips, 1/2-inch wide that are long enough to fit across pie. Arrange pastry strips to form lattice-look. Cut four holes in top for vents, brush with egg-yolk mixture. You may want to cover edges with foil to prevent over-browning of pastry edges. Bake for 70 minutes or until browned and juices bubble through steam vents. Serve warm. Excellent!
Sauce:
Butter
1/2 cups all-purpose flour
2 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
2 cups milk
Boiling water
2 lb. all-purpose potatoes peeled and thinly sliced
4 carrots, pared and thinly sliced
3 medium onions thinly sliced
1 egg yolk, beaten with 1 tbls. water
Preheat oven to 350 degrees F. Thoroughly grease a 2 quart baking dish or souffle dish.
In a small saucepan melt 1/4 cup butter over moderately high heat. Add flour, salt, pepper and paprika, cook 1 minute, stirring constantly, while mixture bubbles. Remove from heat and gradually add milk, stirring after each addition to remove all lumps. Return sauce to moderately high heat and cook for 3 to 5 minuts, stirring constantly, until sauce thickens and just comes to a boil. Remove from heat and set aside. Meanwhile, in a small amount of boiling water, cook potatoes and carrots 10 minutes, drain and set aside. In a large skillet, heat 2 tbls. butter. When hot, add onion and saute 5 minutes or until golden brown. Layer 1/2 of the potatoes and carrots and half of the onion in casserole. Top with 1/3 of the sauce, repeat, ending with vegetables and sauce. Dot with butter.
On a lightly floured surface, roll 3/4 of pastry to fit over casserole, leaving a 1-inch overhang. Place over potato mixture, trim and turn edges under, flute decoratively and brush crust with egg yolk mixture. Roll remaining pastry. Cut pastry into 6 strips, 1/2-inch wide that are long enough to fit across pie. Arrange pastry strips to form lattice-look. Cut four holes in top for vents, brush with egg-yolk mixture. You may want to cover edges with foil to prevent over-browning of pastry edges. Bake for 70 minutes or until browned and juices bubble through steam vents. Serve warm. Excellent!
