1. Make the Pastry
In a large bowl, mix flour and salt. Rub in the butter with your fingertips until it resembles breadcrumbs.
Add cold water gradually, mixing until the dough just comes together. Divide in two, shape into discs, wrap, and chill for 30 minutes.
2. Prepare the Filling
Heat butter or oil in a skillet over medium heat. Add onions and a pinch of salt. Cook slowly for 15–20 minutes until soft and golden.
Meanwhile, thinly slice the potatoes (use a mandoline for even slices if you have one). Season with salt, pepper, and herbs if using.
3. Assemble the Pie
Preheat the oven to 375°F (190°C).
Roll out one disc of pastry to line a 9-inch pie dish. Layer half the potatoes, then half the onions. Repeat. Pour over the cream if using.
Roll out the second disc of pastry and place over the filling. Seal the edges, trim excess, and crimp. Cut a few slits in the top to let steam escape.
4. Bake
Brush the top with a little milk or egg wash. Bake for 45–55 minutes, or until golden brown and the potatoes are tender.
5. Cool & Serve
Let the pie rest for at least 10–15 minutes before slicing. Delicious warm or cold.
Serving Suggestions
Pair with a crisp green salad or steamed greens.
Add cheese (like cheddar or gruyère) between layers for a richer version.
Great for using up leftover cooked potatoes too.
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