Rub butter into flour mixture until coarse.

Create well in center; add egg yolk and ice water.

Stir until just moistened, knead into dough.

Divide dough; wrap and chill for at least 8 hours.

Preheat oven to 400°F and roll out one dough disk.

Fit dough into pie pan, chill for 10 minutes.

Soak potato slices in ice water to remove starch.

Drain, pat dry, and mix with parsley and pepper.

Cook bacon in skillet until edges brown, drain.

Layer half potato slices in shell; add bacon and remaining potatoes.

Spread crème fraîche over top; add sliced eggs.

Roll out second dough and cover pie, crimp edges.

Brush with egg yolk and water mixture.

Bake for 20 minutes at 400°F, reduce temperature and bake longer.

Let pie rest for 10 minutes before serving.