French Potato Pie

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 half 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 F.

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 chives.