Chef Dion-Lavallée dispenses with the traditional six layers of interior pastry, instead relying on chopped potato as a starchy, binding element. And while he uses separate doughs for the top and bottom layers,, or classic butter pie dough, for both. For ease of rolling and handling, and to minimize shrinkage, make the crust a day ahead and chill it overnight in the fridge. It should then be easy to roll—lightly floured as needed—after about 10 minutes on the counter.

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