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 rich creamy mixture, baked to golden perfection. Perfect as a hearty main course or a satisfying dinner, it offers a comforting blend of savory flavors and textures.
Ingredients
Scale
Pie Crust
- 2 ½ cups all-purpose flour, plus extra as needed
- 1 tsp kosher salt
- 1 cup (2 sticks) cold butter, 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
Instructions
- Prepare Pie Crust: In the bowl of a food processor, combine the flour and kosher salt, pulsing once or twice to mix. Add the diced cold butter and pulse several times until the mixture resembles small peas. Gradually add ice water while pulsing until dough starts to clump together. Transfer dough to a floured surface, press together, divide into two discs, 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, then transfer to a paper towel-lined plate. Remove all but 1 tablespoon bacon fat from the skillet; add diced onions and sauté for 4 to 5 minutes until softened and starting to brown. Combine onions with bacon in a bowl and set aside to cool.
- Slice Potatoes and Make Cream Mixture: Using a mandolin or food processor slicing attachment, thinly slice the potatoes. In a measuring cup, whisk together heavy cream, flour, salt, and black pepper until smooth; set aside.
- Preheat Oven and Prepare Pie Plate: Preheat the oven to 350°F. Lightly grease a 9-inch pie plate. On a floured surface, roll out one dough disc into a circle roughly 2 inches wider than the pie plate. Fold in half and carefully place into the pie plate, then unfold and let excess dough hang over the edges.
- Assemble Pie Layers: Arrange one-third of the potato slices in the crust, then top with one-third of the bacon and onions, followed by one-third of the cheddar cheese. Drizzle one-third of the cream mixture over the potatoes. Repeat layering two more times with remaining ingredients. Reserve a few potato slices to place on the top cheese layer.
- Add Top Crust: Roll out remaining dough disc slightly larger than pie plate. Brush bottom crust edges with beaten egg. Place top crust over pie, pressing edges to seal. Trim and crimp edges decoratively. Brush top and edges with egg wash and cut slits in the top crust to allow steam to escape.
- Bake Pie: Place pie on a baking dish to catch drips and bake in preheated oven for 1 hour 45 minutes until crust is golden brown and potatoes are tender (check doneness by piercing through steam slits). If crust browns too quickly, cover with foil to prevent burning.
- Cool and Serve: Remove pie from oven and let cool for 15 to 30 minutes before slicing to allow filling to set. Slice and serve warm. Enjoy your hearty potato bacon pie!
Notes
- Use Yukon Gold potatoes for their creamy texture and flavor that holds well in baking.
- If you don’t have a mandolin, use a very sharp knife to slice potatoes as thinly as possible.
- Chilling the dough before rolling helps create a flakier crust.
- Use a baking dish under the pie to catch any bubbling filling that may overflow.
- Cover the crust with foil if it browns too quickly during the long baking time.
- Allowing the pie to rest before cutting helps keep slices intact and prevents the filling from spilling out.
Nutrition
- Serving Size: 1 slice
- 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: 90 mg
