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Potato and Egg Pie with Bacon and Crème Fraîche
Ingredients
  • 1 ¾ cups all-purpose flour (about 7 ½ ounces), plus more for dusting
  • 9 tablespoons cold unsalted butter, cubed
  • 1 teaspoon kosher salt, divided
  • 2 large egg yolks, divided
  • Ice water
  • 1 ¼ pounds Yukon Gold potatoes, peeled and thinly sliced (about 4 cups)
  • ¼ cup finely chopped fresh flat-leaf parsley
  • ¼ teaspoon black pepper
  • 5 ounces thick-cut mild-smoked bacon slices, cut into ¼-inch pieces
  • ½ cup crème fraîche or sour cream
  • 3 large or 4 small hard-cooked eggs, peeled and thinly sliced
  • 1 teaspoon water
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