Wow, this was soooooooooooooooo good! Did you watch the last season of the Next Food Network Star? I did, and this was one of the recipes Melissa D’ Arabian made on the show. It is a meal by itself. The potatoes weren’t quite done when I checked them after 50 minutes. I ended up cooking them for 20 minutes longer. It was well worth the wait though. The pie crust is really good too. I didn’t have 2 sticks of butter, but used 3/4 cup of butter instead. I have tried this pie crust recipe this weekend for an apple pie, and thought it was a bit to heavy. 3/4 of a cup of butter made the crust really flaky and it still tasted buttery. Yum. If you haven’t tried any of this girls recipes yet, try this one. It is a keeper. Her new episodes are on right now on Sunday mornings. I don’t want to miss any of them. 😉
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts