Potato flakes aren’t just for creamy mash—they make an incredibly crisp, golden crust that’s perfect for quiches, tarts, pizzas, and savory pies. A potato crust is naturally gluten-free, budget-friendly, and simple to prepare. It delivers a satisfying crunch with every bite and holds fillings beautifully without getting soggy.
This guide walks you through creating a flavorful potato flake crust from scratch. From ingredients to baking tips, we’ve covered everything you need for a flaky, tender base.
How to Make a Potato Crust
Using instant potato flakes as the base, this crust is easy to shape, holds together when baked, and makes a tasty alternative to pastry dough.
Ingredients for Potato Crust
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1 ½ cups instant potato flakes
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½ cup grated Parmesan cheese (optional, for flavor)
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1 tsp garlic powder
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½ tsp salt
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½ tsp black pepper
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1 egg
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⅓ cup melted butter (or olive oil)
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¼ cup milk (or dairy-free alternative)
Preparation Time
Mixing Time: 5 minutes
Pre-bake Time: 10 minutes
Total Time: 15–20 minutes
Instructions
Step 1: Mix the Dough
In a medium bowl, combine potato flakes, Parmesan (if using), garlic powder, salt, and pepper. Stir in the egg, melted butter, and milk. Mix until a soft, pliable dough forms.
Step 2: Shape the Crust
Press the dough evenly into a greased 9-inch pie dish, tart pan, or springform pan. Use your fingers or the back of a spoon to smooth and shape the edges. Prick the bottom with a fork.
Step 3: Pre-Bake
Preheat oven to 375°F (190°C). Bake the crust for 10–12 minutes, or until lightly golden. Let cool slightly before adding any wet fillings.
Serving Suggestions
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Quiche: Fill with eggs, cheese, and veggies for a hearty breakfast.
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Savory Tart: Add caramelized onions, goat cheese, and herbs.
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Mini Pizzas: Use as a base for individual potato-crust pizzas.
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Shepherd’s Pie Base: Use the crust as a firm bottom for your mashed potato topping.
Tips for Success
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For extra crispiness, bake the crust a few minutes longer before filling.
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Parmesan adds a salty bite—omit for a dairy-free version.
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Add fresh herbs or spices like rosemary, thyme, or smoked paprika to elevate flavor.
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Don’t overbake after filling—watch for browning edges.
Storage & Reheating
Refrigeration: Store baked crust (unfilled) for up to 3 days in the fridge.
Freezing: Freeze crust in pan, wrapped tightly, for up to 1 month.
Reheating: Warm in a 350°F oven for 8–10 minutes to crisp up.
Allergy Guide
Gluten-Free: Naturally GF with certified potato flakes.
Dairy-Free: Use plant milk and oil; skip the Parmesan.
Vegan: Use egg substitute and dairy-free options.
More Potato Flake Recipes
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Potato Dumpling Soup: Hearty and warming with pillowy dumplings.
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Potato Empanadas: Hand pies with creamy, spiced potato filling.
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Potato Flake Biscuits: Buttery and tender with crisp edges.
Tag your crusty creations with and let the world see your golden masterpieces—your next dish could be our featured favorite!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.