04/03/2026
Happy Good Friday, Pagash lovers! 🥔
It is a bittersweet day, folks. We have officially reached the final Good Friday of the Pagash season. This is the last chance to grab a slice from the seasonal-only shops before they close up their potato-pie operations until next year. To close out this incredible 2026 tour, we picked up a small round, half-onion pie, and let me tell you—it is a phenomenal send-off.
Here is the breakdown of our final seasonal stop:
🍞 **The Crust**
This one features a very thin NY-style crust made with that great Kay’s dough. Because these are incredibly heavy slices, the thin crust does struggle just a bit to hold the weight on its own. You are definitely going to need to hit it with that classic middle-crease fold to keep it all together! The flavor of the dough, though, is spot on.
🥔 **The Filling**
Absolutely fantastic filling. It has a perfect medium potato texture and a truly great, authentic mashed potato taste. Adding the onions on half of the pie took that savory flavor to the next level. It is downright delicious.
🧀 **The Cheese**
Wonderfully cheesy! It pairs perfectly with the hefty, heavy potato filling and melts beautifully across that thin crust.
**The Verdict:** This is undoubtedly one of the best NY-style crust Pagash pies out there right now. It is a great, heavy slice that perfectly hits the spot for the end of the season. Honestly, I am already counting down the days until next year so I can go back to try their cauliflower crust and, of course, their square tray—because as you guys know, square is always my favorite!
Thank you all for following along with the reviews this season. Until next year, keep those Pagash dreams alive! 🍕🥔
