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French Potato Pie
Serves 12

5 to 6 potatoes, peeled and sliced thin (about 5 cups)
2 2/3 cups all purpose flour
1 1/2 tsps salt
1 cup butter or margarine
7 tbsp cold water
1/4 cup fresh parsley, chopped
2 Tbsp shallots, minced
salt, pepper and garlic powder (to taste)
1 egg, lightly beaten
1 cup sour cream
2 Tbsp milk
fresh chives, snipped

Place potatoes in salted water to cover; let stand at room temperature
for one hour. Mix half the flour and 3/4 tsp of the salt in the
bowl of a food processor. Halve the butter or margarine and add to
the processor bowl. Using the metal knife, process the mixture
until it resembles course crumbs. Sprinkle with half of the water,
a little at a time, mixing with on and off bursts until the the
dough clings together. Gather the dough up into your hands and form
it into a ball. Repeat with the remaining flour, salt, butter/margarine
and water. Roll halve of the dough on a lightly floured surface
to a quarter inch thickness; shape into a 10" circle. Place the
pastry circle on an ungreased baking sheet.

Drain and rinse the potatoes; pat dry with a paper towel. Combine
the potatoes, parsley, shallots, salt, pepper and garlic powder in
a medium bowl. Arrange the potato mixture on the pastry circle,
leaving a 1" border at the edges. Brush the edge of the pastry
circle with the egg. Roll the remaining dough on a slightly floured
surface to a 1/4" thickness; shape into a 13" circle.

Preheat oven to 375 degrees. Place the pastry over the potato
mixture. Fold the top edge of the pastry under the lower edge;
flute it. Brush the top of the pastry with the egg. Lightly score
the top with a fork or knife. Make evenly spaced 1/2" cuts around
the circumference of the top of the pastry to make a 4" circle.
(This forms the outline of the lid). Bake until golden brown, about
55 minutes. Mix the sour cream and milk together. While the pie is
still hot, cut out the lid and set aside. Spoon the sour cream
mixture over the potato pie; replace the lid. Garnish with the


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