Description
This Potato Bacon Pie is a hearty and comforting dish featuring flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, rich cheddar cheese, and a creamy seasoned mixture. Baked to golden perfection, it’s perfect for a satisfying main course or a special occasion meal.
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
- Make the Pie Crust: In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps.
- Chill the Dough: Dump the dough mixture onto a clean counter. Use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Wrap each disc with plastic wrap and chill in the refrigerator for at least 1 hour.
- Cook Bacon: In a skillet over medium heat, cook the diced bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat.
- Sauté Onions: Spoon off all but 1 tablespoon of bacon fat from the skillet. Add the diced onions and sauté for 4 to 5 minutes, stirring occasionally, until softened and just beginning to brown. Transfer onions to a bowl and add the cooked bacon. Set aside to cool.
- Prepare Potatoes and Cream Mixture: Using a mandolin or food processor slicer, thinly slice the potatoes. In a measuring cup, whisk together the heavy cream, flour, kosher salt, and black pepper until smooth and lump-free. Set aside.
- Preheat Oven and Prepare Pie Plate: Preheat the oven to 350°F. Lightly grease a 9-inch pie plate with butter or cooking spray.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a circle about 2 inches wider than the pie plate. Carefully fold it in half, transfer it into the pie plate, then unfold it and arrange evenly with excess dough hanging over the edge.
- Assemble Layers: Arrange one-third of the potato slices in the bottom crust, then layer one-third of the bacon and onions on top, followed by one-third of the shredded cheddar cheese. Drizzle one-third of the cream mixture over the layers. Repeat this layering process two more times. Reserve a few potato slices to place over the top layer of cheese.
- Roll Out Top Crust and Seal: Roll out the remaining dough disc into a circle slightly larger than the pie plate. Brush the bottom crust’s exposed edge with beaten egg. Place the top crust over the pie and press the edges together to seal. Trim excess dough and crimp edges decoratively. Brush the entire top crust and edges with beaten egg. Cut several small slits in the top crust to allow steam to escape.
- Bake the Pie: Place the pie on a baking dish or rimmed sheet pan to catch any drips. Bake in the preheated oven for 1 hour 45 minutes until the crust is golden brown and the potatoes are tender (test by inserting a paring knife through the slits). If the crust browns too quickly, cover with foil for the remainder of baking time.
- Cool and Serve: Remove the pie from the oven and let it cool for 15 to 30 minutes before slicing. This resting time helps the filling set for easier cutting. Slice, serve warm, and enjoy!
Notes
- For a flakier crust, keep the butter very cold and avoid overworking the dough.
- Yukon Gold potatoes work best as they hold their shape well and have a creamy texture.
- You can substitute smoked cheddar for a deeper flavor.
- Make sure to cut slits in the top crust to prevent the pie from becoming soggy.
- If using store-bought pie crust, you can save time but homemade crust offers better texture.
- Leftover pie can be refrigerated and gently reheated in the oven.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
