Description
This Potato Bacon Pie features a flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, shredded cheddar cheese, and a creamy seasoned mixture. Baked to golden perfection, this hearty pie makes a comforting and delicious meal perfect for any occasion.
Ingredients
Scale
Pie Crust
- 2 ½ cups all-purpose flour, plus extra as needed
- 1 tsp kosher salt
- 1 cup cold butter (2 sticks), diced
- ½ cup ice water
Potato Bacon Pie Filling
- 6 slices bacon, diced
- 1 large onion, diced
- 2 lb yellow flesh potatoes, such as Yukon Gold, thinly sliced
- 1 cup heavy cream
- 2 tsp all-purpose flour
- 1 ½ tsp kosher salt
- ⅛ tsp black pepper
- 1 ½ cups shredded cheddar cheese
- 1 egg, beaten
Instructions
- Prepare the Pie Crust: In the bowl of a food processor, combine flour and kosher salt. Pulse once or twice to mix. Add diced cold butter and pulse several times until the mixture resembles small peas. Pour ice water into the processor while pulsing until dough begins to stick together in small clumps. Dump dough onto counter and press together by hand. Divide dough in half and shape each into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
- Cook Bacon and Onions: In a skillet over medium heat, cook diced bacon until brown and crispy. Transfer bacon to a paper-towel lined plate to drain. Spoon off all but 1 tablespoon of the bacon fat from the skillet. Add diced onions and sauté for 4 to 5 minutes until softened and beginning to brown. Transfer onions to a bowl, add bacon, and set aside to cool.
- Prepare Potatoes and Cream Mixture: Using a mandolin or food processor slicing attachment, thinly slice the potatoes. In a measuring cup, whisk together heavy cream, flour, kosher salt, and black pepper until smooth with no lumps. Set aside.
- Assemble Pie Bottom Crust: Preheat oven to 350°F. Lightly grease a 9-inch pie plate. On a lightly floured surface, roll one dough disc into a circle about 2 inches wider than the pie plate. Fold dough in half carefully, lift it into the pie plate, and unfold letting excess dough hang over edges.
- Layer Ingredients: Arrange 1/3 of the potato slices over the crust. Top with 1/3 of bacon and onions, then 1/3 of shredded cheddar cheese. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat this layering two more times with the remaining potatoes, bacon and onions, cheese, and cream mixture. Reserve a few potato slices to place on the top layer of cheese.
- Add Top Crust: Roll out the remaining dough disc into a circle slightly wider than the pie plate. Brush the bottom edge of the pie crust with beaten egg. Place top crust over pie and press edges to seal. Trim excess dough and crimp edges to decorate. Brush the top crust and crimped edges with egg wash. Cut several slits in top crust to allow steam to escape.
- Bake the Pie: Place pie on a baking dish to catch any drips. Bake for 1 hour 45 minutes until crust is golden brown and potatoes are fully cooked. Check doneness by inserting a paring knife through steam slits. If crust browns too quickly, cover with foil.
- Cool and Serve: Remove pie from oven and let cool for 15 to 30 minutes to allow filling to set. Slice and serve warm. Enjoy your comforting Potato Bacon Pie!
Notes
- Use Yukon Gold potatoes for their creamy texture and flavor.
- Ensure the butter is very cold for a flaky pie crust.
- Thinly slice potatoes evenly for even cooking; a mandolin slicer works best.
- If crust browns too fast, tent with foil halfway through baking.
- Let the pie cool before slicing to avoid a runny filling.
- You can substitute cheddar cheese with a milder or sharper cheese based on preference.
- For crispier bacon, cook slightly longer before adding onions.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
