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POTATO PIE - 1

Prepare the pastry: combine the flour and the butter, cut into pieces, the egg yolk and the salt. Add a little water if necessary. Knead the dough into a ball, let it rest for 2 hours in the refrigerator. Meanwhile, peel the potatoes, cut them into thin slices and boil them in salted water for 5 minutes. Drain them. Roll out the pastry to a thin crust, and line the pie pan. Keep a little dough for decorating. Cover the pastry with parchment paper, fill with cooking beans. Bake in a preheated oven (410 F) for 10 minutes. Remove the parchment paper and cooking beans. Layer the potatoes slices onto the crust, sprinkle each layer with melted butter, season with salt and pepper. The pie needs to be highly seasoned. Slice strips out of the remaining pastry.  Place them in a grid over the potato pie, then glaze with a  beaten egg. Bake for approximately another 35 minutes, at 350 F. Pour the cr¸me fra”che through the grid holes, cook for another 10 minutes. Unmold while hot and serve with a roast.
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For a 9 1/2 inch round pie pan with removable rim (springform pan)
2 3/4 lbs small potatoes
3 1/2 oz butter
salt, pepper
2/3 cup cr¸me fra”che

For the short pastry:
1 1/3 cups flour
3 1/2 oz butter
1 whole egg, 1 yolk
salt
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10
mn
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55
mn
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For this dish, choose firm potatoes that will stay firm while cooking.
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Normandy
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Vegetables
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Chinon
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