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1
Line the bottom of a nine-inch pie pan with a little more than half of the pastry and chill.
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2
Reserve and chill the remaining pastry.
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3
Cut the bacon strips crosswise into pieces a quarter-inch wide.
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4
Sautee the bacon until just beginning to brown around the edges.
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5
Drain on absorbent paper.
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6
Wash the potato slices in cold water to remove excess starch.
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7
Drain and dry them.
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8
Toss with parsley and season to taste with salt and pepper.
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9
Make a layer of overlapping slices of potato in the pastry shell, using half the potatoes.
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10
Cover with the pieces of bacon, then arrange the egg slices over the bacon and top with the rest of the potato.
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11
Spread with the creme fraiche.
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12
Refrigerate.
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13
Preheat the oven to 400 degrees.
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14
Roll out the remaining dough into a circle to fit the top of the pie.
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15
Beat the remaining egg yolk with a teaspoon of cold water, brush the edges of the pastry, cover the pie and crimp and seal the edges.
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16
Brush the top with egg wash and cut several decorative slits in it.
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17
Bake for 20 minutes.
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18
Lower the oven temperature to 350 degrees and bake 50 minutes longer, then lower the heat to 300 degrees and bake another 10 minutes.
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19
Allow the pie to rest 10 minutes before cutting and serving.
