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Pittsburgh From the Air


Falagone (Potato Pie)


3/4 c Crisco
2 1/2 c flour
1 tsp salt
cold water
4 c sliced red potatoes
3/4 c finely sliced green pepper
3/4 c finely sliced onion
2 eggs
1/4 c plus 2 TBS vegetable oil
1/3 c locatelli cheese
1/4 c freshly chopped Italian parsley
1/2 tsp black pepper
1 1/2 tsp salt
1 c diced veal (optional)


Place Crisco, flour and salt in a food processor and blend until mixture is like course meal. Add enough water to make a pliable dough; set aside.

Combine remaining ingredients and mix well. Roll out half of dough and place in a 10" pie pan. Add filling and cover with rest of rolled-out dough. Make slits in top crust to allow steam to escape.

Bake at 350° for 45-60 minutes. Test pie by inserting paring knife in the center. If potatoes are soft, the pie is done. Start testing when pie has been baking for 35-40 minutes. Serve hot or cold.

Submitted by: Theresa M. Falvo, Pittsburgh
QED Cooks Episode: 201