How to make Potato and Egg Pie with Bacon and Crème Fraîche

Lets know about Potato and Egg Pie with Bacon and Crème Fraîche


  • 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

Mix together flour, spread, and 3/4 teaspoon salt in a huge bowl. Utilizing your fingertips, rub spread into flour blend until combination looks like coarse feast. Make a well in focus. Mix together 1 egg yolk with enough ice water to approach 1/4 cup; fill well, and mix into flour combination until recently saturated. Turn batter out onto a softly floured surface. Ply mixture just until it meets up. Partition batter into 2 circles. Enclose each circle by cling wrap, and chill something like 8 hours or short-term.

Preheat stove to 400°F. Open up 1 batter plate, and roll into a 13-inch round on a softly floured surface; fit into a 9-inch pie skillet. Chill 10 minutes.

In the mean time, absorb potato cuts ice water to cover (to eliminate surface starch) around 5 minutes; channel and wipe cuts off. Throw potatoes with parsley, pepper, and staying 1/4 teaspoon salt. Place bacon in an enormous skillet, and cook over medium-high, mixing sometimes, until shriveled and just sautéed on edges, around 2 minutes. Channel bacon on paper towels.

Orchestrate half of potato cuts in refrigerated pie shell, covering cuts. Sprinkle equally with bacon; top with outstanding potato cuts, covering cuts. Spread crème fraîche over potatoes, and orchestrate egg cuts on top. Open up leftover mixture circle, and roll into a 10-inch round on a daintily floured surface. Put round on top of pie. Trim edges and overlap batter under. Crease edge as wanted. Utilizing the tip of a blade, prick top of pie two times.

Mix together 1 teaspoon water and remaining egg yolk; brush over top of pie. Prepare pie in preheated broiler on center rack 20 minutes; diminish stove temperature to 350°F, and heat 50 minutes. Diminish broiler temperature to 300°F, and heat until top is brilliant brown, around 10 minutes.

Allow pie to rest 10 minutes prior to serving.

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