Potato pie

Preparation

1. Preheat oven to 210°C (gas mark 6).
2. Line an oven-safe dish with the low-protein pastry (reserving some for a lattice top).
3. Prick the pastry with a fork and bake for 15 minutes in a hot oven.
4. Peel the potatoes; slice them; blanch them for 3 minutes in boiling, salted water; drain them; blot them and layer them in the half-baked pie pastry. Season, add the basil and pour on the melted butter.
5. Cover the pie with latticed pastry strips. Return to the oven and finish baking at 210°C (gas mark 6).
6. Serve hot with salad.