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1
Make the pastry dough by combing flour, 1 tsp salt, 1/2 pepper and thyme in the bowl of food processor with a steel blade.
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2
Add butter, cube at a time and process until mixture resembles coarse meal.
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3
With the motor running, slowly pour in the ice water until dough forms a ball.
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4
Remove the dough and wrap in plastic wrap.
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5
Refrigerate about 30 minutes until firm.
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6
(Dough can be made up to 1 day in advance and stored in refrigerator.).
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7
Meanwhile, place potatoes in a bowl with salted water to cover and let stand at room temperature fro at least 1 hour.
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8
Divide the chilled dough in half and roll out 1 half on a lightly floured board to 1/4 inch thickness.
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9
Trim the pastry to a 10 inch circle.
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10
Place the circle on an ungreased baking sheet and set aside.
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11
Preheat oven to 375.
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12
Drain the potatoes and rinse and pat dry.
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13
Put potatoes, bacon, parsley, green onions, salt and pepper in a large bowl.
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14
Toss gently to blend.
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15
Arrange this mixture on the pastry circle leaving a 1 inch border all around.
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16
Roll out the second half of dough exactly like the first half.
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17
Trim to 13 inch circle and place on top of potato mixture.
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18
Gently crimp the crust together to seal the pie.
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19
Brush the beaten egg over the top crust.
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20
With a paring knife, cut evenly spaced 1/2 inch long vents, parallel to the edge of the pie, around a 4 inch circle in the center of the pie.
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21
Bake 55 minutes until the crust is browned.
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22
Stir together the sour cream, milk and chives in a small bowl.
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23
When the pie is done, cut out and remove the center circle of the top crust that you outlined with the vents.
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24
Pour the sour cream mixture into the hole.
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25
Let is rest for 5 minutes before cutting into wedges to serve.
