I first realized how well mashed potatoes work in a pie when I made my maple bacon potato pie. I love sweet potatoes as much as the next person (OK – a whole lot more than the average person), but I strongly believe that there should be a place at the table for Idaho® Potato pies as well. Mashed potatoes are a blank slate for so many pie flavors!
This honey-sweetened blackberry buttermilk potato pie is the country pie that you never knew you needed in your life. Think pumpkin pie but more complex, with notes of berry, lemon, and honey in a cornmeal crust. I couldn’t get enough of this pie and just looking at it again now makes me wish I still had some in my house.
You can make this potato pie using leftover buttery mashed potatoes or make mashed potatoes for the pie and eat the rest with dinner!
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Honey-Sweetened Blackberry Buttermilk Idaho® Potato Pie With a Cornmeal Crust
This honey-sweetened blackberry buttermilk potato pie is the country pie that you never knew you needed in your life. Think pumpkin pie but more complex, with notes of berry, lemon, and honey in a cornmeal crust. I couldn't get enough of this pie and just looking at it again now makes me wish I still had some in my house.
Cornmeal Crust Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground cornmeal
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold
- 1 large egg
- 3 tablespoons ice water
Blackberry Sauce Ingredients:
- 2 1/2 cups fresh or frozen blackberries about 15 ounces
- 1 1/4 cups sugar
- 2 1/2 cups mashed Idaho® potatoes make from scratch with your favorite buttery family recipe or use Idahoan Signature™ Russets Mashed Potatoes
- 5 tablespoons unsalted butter melted
- 2/3 cup buttermilk
- 2 eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sugar
- 1/2 cup honey
- 1 1/2 teaspoons lemon zest
- Blueberries to top the pie optional
Cornmeal Crust Directions:
In the bowl of a food processor, pulse flour, cornmeal, sugar, salt, and butter until the butter is in pea-sized pieces.
Pulse in egg and water a few times until the dough sticks together if you grab a handful and squeeze it.
Transfer the dough to a board and knead it together to form a flat disc. Cover in plastic wrap and refrigerate for at least 30 minutes.
Roll out dough to fit a 9” deep dish pie pan. Grease pie pan and transfer rolled dough to the pan. Crimp or trim the edges. Place the pie pan in the refrigerator until ready to fill.
Blackberry Sauce Instructions
Place blackberries and sugar in a small saucepan on medium heat. Stir regularly and gently press on the berries, encouraging them to release their juices. Continue this process until the berries and sugar have been transformed into a sauce with just a few remaining berry bits.
Preheat oven to 350 F.
Mix all ingredients (except the blackberries) until smooth.
Pour into prepared crust.
Evenly distribute about 1/3 cup of the blackberry sauce over the pie batter. Note that it will sink to the bottom of the pie as it bakes.
Bake for one hour. If the crust looks dark brown, cover the crust with foil or a pie guard.
Bake for another 40 minutes or until the edges are set and the inside of the pie still jiggles slightly when you move the pan.
Turn the oven off and leave the pie in the warm oven for one hour.
Remove from the oven and cool to room temperature.
Store in the refrigerator until ready to cut.
Top slices with blackberries and remaining blackberry sauce.
This recipe was originally created for the Idaho Potato Commission.