Description
A hearty and comforting Potato Bacon Pie featuring a flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, and melted cheddar cheese, all baked in a creamy seasoned mixture for a rich and satisfying dish perfect for family dinners.
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 (for egg wash)
Instructions
- Prepare Pie Crust: In the bowl of a food processor, combine 2 ½ cups flour and 1 tsp kosher salt, pulsing once or twice to mix. Add 1 cup diced cold butter and pulse until butter resembles small peas. Gradually pour in ½ cup ice water while pulsing until dough begins to stick together in small clumps. Dump dough onto counter, press together, divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Cook Bacon and Onions: In a skillet over medium heat, cook diced bacon until brown and crispy. Drain on paper towels, leaving 1 tablespoon bacon fat in skillet. Add diced onion to skillet and sauté for 4 to 5 minutes until softened and starting to brown. Transfer onions to bowl, add bacon, mix, and set aside to cool.
- Slice Potatoes and Mix Cream: Using a mandolin or food processor slicing attachment, thinly slice potatoes. In a measuring cup, whisk together 1 cup heavy cream, 2 tsp flour, 1 ½ tsp kosher salt, and ⅛ tsp black pepper until smooth. Set aside.
- Preheat Oven 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 about 2 inches wider than the pie plate. Fold dough in half and transfer to pie plate, unfolding and easing dough into place with excess hanging over edges.
- Assemble Pie Layers: Arrange one-third of the potato slices in crust. Sprinkle one-third of bacon and onion mixture over potatoes, then one-third of shredded cheddar cheese. Drizzle one-third of cream mixture over top. Repeat layering two more times with remaining ingredients. Reserve a few potato slices for top garnish.
- Add Top Crust: Roll out second dough disc to slightly larger than pie plate. Brush bottom edge of pie crust with beaten egg. Place top crust over pie, press edges to seal, trim excess dough, and crimp edges decoratively. Brush entire top crust and edges with egg wash. Cut several slits in crust to allow steam to escape.
- Bake the 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 inserting a paring knife through slits). If crust browns too quickly, cover with foil.
- 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 delicious potato bacon pie!
Notes
- Use cold butter for pie crust to achieve a flaky texture.
- Let the pie cool adequately before slicing to prevent filling from spilling out.
- If potatoes vary in thickness, baking time may need slight adjustment.
- You can substitute Yukon Gold potatoes with other waxy potatoes for similar texture.
- Use a sharp paring knife to check potato doneness through steam slits during baking.
- Cover pie edges with foil halfway through baking if crust browns too fast.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 620 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