Salmon Pie with Lemon Dill Sauce

For the pie:
Preheat oven to 375ºF.

Peel and cut potatoes into halves, place in a medium pot and cover with water. Bring water up to a boil over medium high heat on stove top and boil for 10-15 minutes or until potatoes are fork tender. Drain potatoes and place them in a large bowl. Mash potatoes until no longer lumpy.

Add butter and milk and mix by hand until completely blended. Then add salt and pepper to taste. (I am usually a little heavy on the salt.)
Add in the salmon and mix until all incorporated.

In a 9 1/2 inch pie plate, place the first pie crust at the bottom and fill with the potato/salmon mixture. Next, place the second pie crust over the mixture. With your hands or a fork, go around the entire pie and press the two pie crusts together at the edges to seal. Cut off any excess crust with a knife. Cut 3 or 4 small slits in the top crust to vent.

In a small bowl whisk the egg and with a pastry brush, brush a thin layer over the top pie crust.

Place pie in the oven and bake for 15-20 minutes or until the crust is a golden color and flaky. Remove from oven and let sit for 5 minutes before serving.

For the sauce:
Place all ingredients in a medium bowl and mix until well blended, then serve with the pie. If you want you can warm up the sauce in the microwave for 15-20 seconds or until desired temperature is achieved.

Sauce recipe adapted from Betty Crocker Lemon Dill Sauce.