Tourte aux Pommes de Terre

For the Pastry

• 12 oz (350 g) flour, sifted
• ½ teaspoon salt

Combine the pastry ingredients and add the water a little at a time until you have a soft dough. Don’t handle the pastry any more than is necessary. Form into a ball and leave in the refrigerator for at least 1 hour.

Roll out two thirds of the pastry on a floured surface and line a pie dish with it, making sure that it comes well up the sides. Layer in the potatoes, salt, pepper and but