Description
This Potato Bacon Pie features a flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, sharp cheddar cheese, and a creamy seasoned filling. Baked until golden and bubbling, it’s a comforting savory pie perfect for dinner or a hearty lunch.
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)
- 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 (for egg wash)
Instructions
- Make the pie crust: In a food processor, combine the flour and kosher salt and pulse to mix. Add the diced cold butter and pulse until it resembles small peas. Pour in the ice water gradually while pulsing until the dough forms small clumps. Transfer the dough to the counter, press it together with your hands, divide in half, form each into a flat disc, wrap in plastic, and chill for at least 1 hour.
- Cook bacon and onions: In a skillet over medium heat, cook the diced bacon until brown and crispy. Remove bacon and drain on paper towels, reserving 1 tablespoon bacon fat in the skillet. Add diced onions to the skillet and sauté 4 to 5 minutes until softened and lightly browned. Transfer onions to a bowl, add bacon, and let cool.
- Prepare potatoes and cream mixture: Using a mandolin or food processor slicer, thinly slice the potatoes. In a measuring cup, whisk together heavy cream, flour, kosher salt, and black pepper until smooth. Set aside.
- Preheat and prepare pie plate: Preheat oven to 350°F. Lightly grease a 9-inch pie plate. On a floured surface, roll out one dough disc into a circle 2 inches wider than the pie plate. Fold in half and place into the pie plate, then unfold and let excess dough hang over edges.
- Assemble the pie layers: Arrange one-third of the potato slices in the crust, then one-third of the bacon and onions, followed by one-third shredded cheese. Drizzle one-third of the cream mixture over the potatoes. Repeat the layering two more times with remaining ingredients. Reserve some potato slices for topping.
- Add top crust and seal: Roll out remaining dough disc slightly wider than pie plate. Brush bottom crust edge with beaten egg. Place top crust over filling, press edges to seal, trim excess, and crimp. Brush entire top and edges with egg wash. Cut several slits in crust for steam.
- Bake the pie: Place pie on a baking dish to catch drips. Bake for 1 hour 45 minutes until crust is deep golden and potatoes are cooked through. Check doneness by inserting a paring knife through steam slits. If crust browns too fast, cover with foil.
- Cool and serve: Let the pie rest 15 to 30 minutes to allow filling to set before slicing. Serve warm and enjoy.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor.
- Keeping the butter cold in the crust ensures a flaky texture.
- If you don’t have a food processor, mix dough by hand or use a pastry blender.
- You can substitute sharp cheddar with other flavorful cheeses like Gruyère for variation.
- Letting the pie cool before slicing prevents the filling from spilling out.
- Cover the pie with foil if the crust browns too quickly during baking.
- For a crispier crust bottom, bake the pie on a lower oven rack.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
