• 1 recipe for short paste
• Salt
• 1½ pounds potatoes, finely sliced, wiped free of excess starch, but not rinsed
• 1 cup heavy cream
• Pepper

Line a pie dish or other round mold with the pie dough, crimping the edge as for a single-crust pie. Fill with salted layers of overlapping potato slices, place a round of pastry cut to the inside dimensions of the mold over the potatoes, piercing it in several places with the sharp tip of a paring knife, and bake for about 35 minutes at 375°. Remove from the oven, carefully lift off the pastry lid, pour the cream evenly over the potato surface, pepper to taste, replace the lid, and bake for another 15 minutes. If, toward the end of the cooking, the pastry seems to be browning too much, place a sheet of aluminum foil loosely on top.