Paula Wolfert wrote an article in February 1979 about Alsatian chefs who cook for their mothers. Andre Soltner was then the head chef at the Lutece in Manhattan. Soltner decided to recreate his mother’s potato pie. Wolfert described it as “a simple but elegant thing.” The flaky pate-brisee was filled with potatoes thinly sliced, bacon, eggs, herbs and creme fraiche. Wolfert observed how strong Soltner felt while making the tart. He had “pleasure, nostalgia clearly visible on his face.” Step 2 is where the secret lies to flaky pate Brisee. This is home cooking at its finest, from one America’s most respected French chefs. Soltner said that the Alsace food was based on “very fine dry white wines” and “wonderful regional produce.” The pie is a great choice for a weekend lunch, paired with a chilled Alsace wine and a salad. You can also use a pre-made pie crust.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, butter, 3/4 teaspoon salt, and stir. Use your fingertips to rub butter into the flour mixture until it resembles coarse meal. Make a well in the middle. Mix 1 egg yolk and 1/4 cup ice water together in a bowl. Add to a well. Stir into the flour mixture until it is just moistened. Place the dough on a lightly floured surface. Knead the dough until it is smooth. Divide the dough into two disks. Each disk should be wrapped in plastic wrap and left to chill for at least 8 hours.
  • Pre-heat oven to 400°F. Wrap 1 disk of dough and roll it into a 13-inch circle on a floured surface. Place in a 9-inch pie plate. Allow to rest for 10 minutes.
  • To remove the starch from potato slices, soak them in ice water for 5 minutes. Drain and dry. Mix potatoes with 1/4 teaspoon salt, parsley, pepper, & remaining 1/4 teaspoon salt. Cook bacon on medium heat, stirring occasionally, for about 2 minutes. Place bacon on paper towels to drain.
  • Place half the potato slices in a refrigerated pie shell. Overlap slices. Sprinkle with bacon and top with the remaining potato slices. Spread the creme fraiche on potatoes and place egg slices on top. Roll remaining dough into a 10-inch circle on lightly floured surface. Place the round on top of the pie. Cut edges and fold dough under. Crimp edge as desired. Use the tip of a knife to poke top of pie two times
  • Mix 1 teaspoon of water with the remaining egg yolk and brush it over the top. Bake the pie on the middle rack in the preheated oven for 20 minutes. Reduce oven temperature to 350degF and bake for 50 minutes. Bake for 10 minutes at 300 degrees F.
  • Allow pie to rest for 10 minutes before you serve it.