Potato and Egg Pie with Bacon and Crème Fraîche
:max_bytes(150000):strip_icc()/potato-and-egg-pie-with-bacon-and-creme-fraiche-XL-RECIPE0918-3bdd4e7df2ea41a69fac60d58f424b2a.jpg)
This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.
Yield
6
Time
9 hours 45 minutes
Ingredients
1 3/4 cups all-purpose flour (about 7 1/2 ounces), plus more for dusting
9 tablespoons cold unsalted butter, cubed
1 teaspoon kosher salt, divided
2 large egg yolks, divided
Ice water
1 1/4 pounds Yukon Gold potatoes, peeled and thinly sliced (about 4 cups)
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
5 ounces thick-cut mild-smoked bacon slices, cut into 1/4-inch pieces
1/2 cup crème fraîche or sour cream
3 large or 4 small hard-cooked eggs, peeled and thinly sliced
1 teaspoon water
Instructions
Step 1
Stir together flour, butter, and 3/4 teaspoon salt in a large bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse meal. Make a well in center. Stir together 1 egg yolk with enough ice water to equal 1/4 cup; pour into well, and stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface. Knead dough just until it comes together. Divide dough into 2 disks. Wrap each disk in plastic wrap, and chill at least 8 hours or overnight.
Step 2
Preheat oven to 400°F. Unwrap 1 dough disk, and roll into a 13-inch round on a lightly floured surface; fit into a 9-inch pie pan. Chill 10 minutes.
Step 3
Meanwhile, soak potato slices in ice water to cover (to remove surface starch) about 5 minutes; drain and pat slices dry. Toss potatoes with parsley, pepper, and remaining 1/4 teaspoon salt. Place bacon in a large skillet, and cook over medium-high, stirring occasionally, until wilted and just browned on edges, about 2 minutes. Drain bacon on paper towels.
Step 4
Arrange half of potato slices in refrigerated pie shell, overlapping slices. Sprinkle evenly with bacon; top with remaining potato slices, overlapping slices. Spread crème fraîche over potatoes, and arrange egg slices on top. Unwrap remaining dough disk, and roll into a 10-inch round on a lightly floured surface. Place round on top of pie. Trim edges and fold dough under. Crimp edge as desired. Using the tip of a knife, prick top of pie twice.
Step 5
Stir together 1 teaspoon water and remaining egg yolk; brush over top of pie. Bake pie in preheated oven on middle rack 20 minutes; reduce oven temperature to 350°F, and bake 50 minutes. Reduce oven temperature to 300°F, and bake until top is golden brown, about 10 minutes.
Step 6
Let pie rest 10 minutes before serving.
%3Amax_bytes(150000)%3Astrip_icc()%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__04__20190319-cast-iron-pan-pizza-reshoot-vicky-wasik-29-333170d36c004f5bbfeed3ad97437078.jpg&w=640&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2F2014-r-xl-lemony-roasted-potatoes-with-oregano-73714ec7618f40ada0a8c0ab5e0f8e86.jpg&w=640&q=75)
