1 package Pillsbury Pie Crusts
8 medium sized new potatoes
1 large white onion, chopped
6 slices of bacon, chopped into ½” pieces
1 leek, washed thoroughly and chopped into ½” pieces (green part only)
6 tbsp of butter, soften to room temperature
salt and pepper to taste.
1 egg white, beaten
Preheat oven to 350 degrees Fahrenheit.
Bring a large pot of water to a boil. Wash and cut potatoes into 1/8” slices, or use the slicing attachment on a Cuisinart.
Lightly spray vegetable oil in a 9” spring-form pan. Lay one of the pie crusts into the pan, gently pressing the pie shell into the bottom and sides of the pan.
Place bacon into a large frying pan on medium heat, sauté until it starts to brown and get crispy. Add the onions and leeks, and sauté until onions are clear and tender. Remove from heat.
Add potatoes in small batches to the boiling water, for 10 to 15 seconds for each batch. Remove from water and put on paper towels to drain well. Blanching the potatoes insures that the potatoes will cook all the way through in the oven.
Layer the potatoes into the bottom of the pie shell, building up about 2 to 3 layers. Add salt and pepper to taste, and add about half of the sautéed bacon and vegetables for the next layer. Add another layer of potatoes, salt and pepper, and distribute half of the softened butter in knobs across the layer. And the remaining bacon and vegetables, and a final layer of potatoes, salt and pepper, and the remaining butter.
Gently run a knife between the pie crust and the spring-form pan, and fold the pie crust over the layers. Release and lift off the pan sides. Place the remaining crust over the pie, and gently tuck the crust under the pie. Replace the spring-form pan side.
Cut four or five small holes into the top pie crust to allow steam to vent, and brush the top of the pie with the beaten egg white.
Place in the center of the oven and cook for 45-50 minutes or until the crust is a deep golden brown. Remove from oven and set aside to cool.
Cut into slices and serve with turkey gravy