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1
In a medium bowl, combine the flour and salt.
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2
Using your fingertips, rub the butter into the flour until it resembles coarse meal.
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3
Make a well in the center, pour in the beaten yolk mixture and stir until just moistened.
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4
Gather the dough into a ball.
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5
Working quickly, roll out the dough on a lightly floured surface into a 12-by-6-inch rectangle.
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6
Starting at a short end, fold the dough in thirds, forming a 4-by-6-inch rectangle.
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7
Wrap the rectangle in plastic and refrigerate overnight.
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8
Remove the pastry from the refrigerator 15 minutes before rolling out to soften slightly.
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9
Halve the pastry.
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10
On a lightly floured surface, roll out 1 piece into a 12-inch round.
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11
Place the dough in a 9-inch pie plate without stretching.
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12
Do not trim the overhanging pastry.
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13
Roll out the second piece of pastry into a 10-inch round; transfer to a parchment-lined baking sheet.
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14
Refrigerate the pastry for 10 minutes.
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15
Preheat the oven to 400.
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16
In a small skillet, cook the bacon over moderately high heat until softened and just beginning to brown, about 2 minutes.
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17
Transfer the bacon to paper towels to drain.
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18
Peel the potatoes and slice them 1/8 inch thick.
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19
Rinse the slices in cold water, drain and pat dry.
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20
In a medium bowl, toss the potatoes with the parsley; season with salt and pepper.
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21
Arrange half of the potato slices in an even layer in the bottom of the prepared pie shell.
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22
Sprinkle the pieces of bacon on top and cover with the sliced eggs.
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23
Spread the creme fraiche over the eggs and top with the remaining potato slices.
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24
Brush the overhanging edge of pastry with some of the egg wash. Place the top crust over the filling.
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25
Trim the pastry so it's even all around, then crimp the edges together to seal.
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26
Pierce the top crust to make 3 or 4 small vents.
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27
Brush the pie with some of the egg wash.
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28
Bake the pie in the middle of the oven for 20 minutes.
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29
Lower the temperature to 350 and bake the pie for 1 hour, covering the edges with foil when brown.
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30
Lower the temperature to 300, remove the foil and bake for 10 minutes longer.
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31
Let the pie rest for 10 minutes before serving.
