21St Century Salmon Pie (Like Mom Used To Make, But Better)

• 4 six-ounce cans of Alaskan Salmon, or equivalent, well-drained (roughly 19-20 ounces of drained fish)
• 2 1/3 cups mashed potatoes, salted and peppered to taste
• 1 large egg
• 1/2 teaspoon fresh dill, finely chopped
• 1/4 teaspoon black pepper
• pinch garlic powder
• 2 rolled pie crusts enough all-butter pie crust for double-crust 9 inch pie
• yellow mustard (as condiment)

1. Preheat oven to 425 degrees.
2. In large bowl, flake drained salmon with fork. Add egg and stir well. Add mashed potatoes to salmon mixture and mash until combined.
3. Assemble as you would any pie. Use fork to flatten the salmon filling in your bottom crust, but do not pack or press too hard. You don't want the pie to be too dense. Vent the top crust. Brush crust lightly with milk before placing pie in the oven.
4. Bake for 20 minutes, then remove from oven and quickly protect edge crust with foil. Return to oven and bake another 15-25 minutes. Pie is finished when it is pleasantly golden brown.
5. Cool for 15 minutes before serving. Serve with yellow mustard if desired.
6. NOTES: You can use instant mashed potatoes for this recipe - I have with excellent results. I wouldn't skimp on the crust, though. I always use Martha Stewart's Pate Brisee. (see instructions for painless pie crust here: http://craftyfork.com/2012/02/26/painless-pie-crust-from-scratch/)

salmon, potatoes, egg, fresh dill, black pepper, garlic powder, rolled pie crusts, yellow mustard

Taken from food52.com/recipes/16318-21st-century-salmon-pie-like-mom-used-to-make-but-better (may not work)