Potato and Bacon Tourtie're

READY IN: 1hr 25mins




  • Make the pastry dough by combing flour, 1 tsp salt, ½ pepper and thyme in the bowl of food processor with a steel blade.
  • Add butter, cube at a time and process until mixture resembles coarse meal.
  • With the motor running, slowly pour in the ice water until dough forms a ball.
  • Remove the dough and wrap in plastic wrap.
  • Refrigerate about 30 minutes until firm.
  • (Dough can be made up to 1 day in advance and stored in refrigerator.).
  • Meanwhile, place potatoes in a bowl with salted water to cover and let stand at room temperature fro at least 1 hour.
  • Divide the chilled dough in half and roll out 1 half on a lightly floured board to ¼ inch thickness.
  • Trim the pastry to a 10 inch circle.
  • Place the circle on an ungreased baking sheet and set aside.
  • Preheat oven to 375.
  • Drain the potatoes and rinse and pat dry.
  • Put potatoes, bacon, parsley, green onions, salt and pepper in a large bowl.
  • Toss gently to blend.
  • Arrange this mixture on the pastry circle leaving a 1 inch border all around.
  • Roll out the second half of dough exactly like the first half.
  • Trim to 13 inch circle and place on top of potato mixture.
  • Gently crimp the crust together to seal the pie.
  • Brush the beaten egg over the top crust.
  • With a paring knife, cut evenly spaced ½ inch long vents, parallel to the edge of the pie, around a 4 inch circle in the center of the pie.
  • Bake 55 minutes until the crust is browned.
  • Stir together the sour cream, milk and chives in a small bowl.
  • When the pie is done, cut out and remove the center circle of the top crust that you outlined with the vents.
  • Pour the sour cream mixture into the hole.
  • Let is rest for 5 minutes before cutting into wedges to serve.