Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #65- Tater Crust Tuna March 23, 2013

Lent is almost over and I knew this Lenten season I wanted to try to find another seafood savory pie since my last one was a “disaster” according to my husband. Pie #10, Seafood Pot pie was the only pie from the 2010 Pie Project, Travis “rated” below a seven. In fact he gave it a big, fat ZERO. That hurt. I know it wasn’t good, but I don’t believe it deserved a 0. No one gagged or barfed while eating it.  In fact, I almost thought about calling this Tater Crust Tuna pie “Seafood Retribution Pie” instead.

I picked out this recipe from my Google search since it had an interesting addition to its crust ingredients potato flakes. We Idahoans love our potatoes. Funny thing is that I rarely use potato flakes though. I always use the real deal when serving my family the starchy, tuberous vegetable, so off to the store I went to grab my box of instant potatoes.

Turns out the Tater Crust Tuna pie was a big hit a home. The husband loved it and 3 out of four boys ate it. (Just in case you were wondering, it was Ernie who turned his nose up to this one.)

For all of you looking to avoid a meat dish coming up this  Good Friday, try this! Yum!  It has simple ingredients, it is super easy to make and it is quite delicious!



  • 1 cup all-purpose flour
  • 1/2 cup mashed potato flakes
  • 1/2 cup cold butter
  • 3 to 4 tablespoons ice water
  • 1 can (2.8 ounces) french-fried onions, divided


  • 1 egg
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 3/4 cup mashed potato flakes
  • 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons chopped pimiento-stuffed green olives


  • In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell.
  • In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
  • Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Nutritional Facts1 serving (1 each) equals 380 calories, 24 g fat (12 g saturated fat), 81 mg cholesterol, 705 mg sodium, 29 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Tater Crust Tuna Pie in Country Woman January/February 1988, p29

Tater crust ingredients

Tater crust ingredients

Tater crust

Tater crust in the pie plate

Filling ingredients in the pie shell- Ready for the oven

Filling ingredients in the pie shell- oven ready!

Pie #56- Tater Crust Tuna

Pie #56- Tater Crust Tuna


One Response to “Pie #65- Tater Crust Tuna”

  1. Quiche-y. I think this is tasty and beautiful enough to be welcomed on any brunch buffet. Sure wish I could live down that zero rating though. If only my wife listened to everything I said as clearly as she heard that comment… 😉

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