Sift the flour into a bowl. Add the softened butter and salt. Then pour in 50 ml of milk first and knead the dough well. If there is still insufficient liquid, add some milk. Shape the dough into a ball and let it rest for 1 hour.
In the meantime, peel the potatoes and cut or slice them into very fine slices. Wash the parsley, pat dry and chop finely.
After the resting time, roll out about 2/3 of the amount of dough with a rolling pin on a little flour, almost 0.5 cm thick. Butter a springform pan or a deep cake pan with a diameter of 26 cm and place the dough in it. It should reach far beyond the edges of the form.
Now spread a thin layer of potatoes on the dough base. Salt, pepper. Sprinkle some parsley on top and spread some of the crème fraiche on top. Proceed in this way until all the potatoes are used up. Finish with a layer of crème fraiche.
Preheat the oven to 200 ° C (gas mark 3). Then roll out the rest of the dough the size of the pan and place on top. Moisten the edges and fold over the overhanging dough and press firmly. Cut a hole in the center of the pie to allow the steam to escape.
Bake the pie in the preheated oven for about 1.5 hours until light golden yellow. Serve hot.
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