Authentic home cooking from France, with US measurements. 
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C).
- 2
Clean and thinly slice the leeks.
- 3
Melt the butter in a large skillet, add the leeks, and cook until softened. Pour in 1/2 cup water and add the bouillon cube.
- 4
Cover and cook for 15 minutes, then let cool.
- 5
Mix the sour cream and cheese into the leeks. Season with salt and pepper.
- 6
Line a 9-inch (24 cm) pie pan with one pie crust, keeping the parchment paper underneath. Prick the bottom with a fork, then spread the leek mixture evenly. Cover with the second pie crust.
- 7
Press the edges of the two crusts together and trim the excess, leaving a 1/2-inch (1 cm) border. Gently roll the edge and press with a fork to seal.
- 8
Brush the top with the egg yolk mixed with 1 tablespoon water.
- 9
Make 3 small holes in the top to let steam escape.
- 10
Bake for 30 minutes.
- 11
Thank you for following this recipe and enjoy!
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