2 firmly-packed sliced raw potatoes
1/2 teaspoon salt
1 egg, beaten
Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom.
Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 375 degrees F.
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