I made this potato pie using Norma's latest formula and loved it. Used Kyrol flour, kosher salt, olive oil and tap water. Started with 250g flour and the rest by Norma's percentages. Made a garlic, Parmesan bechamel sauce for a base the day before, blanched some of those Klondike Rose, Red Skinned Golden Potatoes, blanched thin sliced onions, homemade Canadian Bacon and a bit of smoked rib meat. Topped with mozz and fresh queso cheese, and a little dusting of rosemary & thyme with a bit of pizza spice (forgot the diced blue cheese). The only change would be maybe doing a slight par-bake to the crust before topping with the other ingredients. All and all a very good pie to be repeated.