Prepare the Never Fail Pie Crust according to the recipe.

Roll out the pie crust to 1/8-inch thickness, slightly thicker than a normal pie crust.

Preheat oven to 375°F (190°C).

In a large bowl, layer half of the sliced boiled potatoes.

Top with half of the shredded sharp Cheddar cheese.

Spread the chopped leeks evenly over the cheese.

Layer the remaining potatoes on top of the leeks.

Cover with the rest of the shredded cheese.

Carefully place the rolled-out pie crust over the filling.

Trim the edges of the crust and crimp to seal.

Cut vents in the top of the crust to allow steam to escape.

Bake for 50-60 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Let cool for 10 minutes before serving.