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The recipe you see here was developed in conjunction with a King Arthur Flour employee-owner whose French Canadian roots made her the perfect taste-tester. To make the filling: Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat. Boil until the potatoes are fork-tender, about 5 to 6 minutes.


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Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.

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Bring the mixture to a boil, then lower the heat to simmer. Stirring occasionally, continue simmering the mixture for 35 minutes or so, until the liquid has evaporated and the onions are tender. Add the mashed potatoes to the meat mixture, stirring until thoroughly combined. Gently stir in the diced potatoes. Set the mixture aside to cool. To make the crust: Combine the flour, salt, and baking powder in a bowl. Add the butter, mixing it in thoroughly.


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  6. Unlike a typical American pie crust, this "short crust" shouldn't have any large pieces of butter remaining; the mixture should look like breadcrumbs. Drizzle in the water, tossing as you go, until you've added enough water so that you can squeeze the dough together and it's cohesive.

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    A photo posted by bonappetitmag bonappetitmag on Jan 17, at pm PST. For some people, too many textures at once can lead to a sensory overload. I had a friend in elementary school who told me that crunchy peanut butter was terrible because if he wanted peanuts, he would just eat plain peanuts. He didn't want them interrupting his smooth peanut butter. Coffee Tea Perfect for when you're Too Sober See All Drinks.