In a food processor, combine 2 cups of all-purpose flour and 1 teaspoon of kosher salt. Add 1 cup of cold butter, cutting it into the flour until it resembles coarse crumbs. Gradually pour in 5–6 tablespoons of ice water until the dough comes together. Form it into a ball, wrap it in plastic, and refrigerate for 1 hour to chill.

In a large skillet over medium heat, cook 8 slices of thick-cut bacon until crispy, about 6–8 minutes. Remove the bacon, leaving some grease in the pan, and sauté 1 chopped onion in the bacon fat until it softens, roughly 5 minutes. Crumble the bacon once cooled, and then mix it with the onions in a bowl, letting it cool completely.

Using a mandolin or sharp knife, thinly slice 3–4 Yukon Gold potatoes to around 1/8 inch thick for uniformity. Place the potato slices in a bowl of cold water to prevent browning until you're ready to assemble the pie.

In a medium bowl, whisk together 1 cup of heavy cream, 2 tablespoons of all-purpose flour, 1/2 teaspoon of black pepper, and a pinch of salt until smooth.

Preheat the oven to 350°F (175°C). Roll out one disc of the chilled dough on a floured surface to fit a 9-inch pie plate. Line the pie plate with the dough, and begin layering the sliced potatoes, alternating with the bacon and onion mix, followed by a sprinkle of shredded cheddar cheese. Drizzle some of the cream mixture over the top layer before repeating the layers, finishing with a top crust.

With a sharp knife, cut multiple vent slits into the top crust. Brush the crust with a beaten egg. Bake the Potato Bacon Pie for 1 to 1.5 hours until the crust is golden brown and the filling is bubbling.

Once out of the oven, let the pie cool for 15–30 minutes to set the filling for easier slicing.