Description
A hearty and comforting Potato Bacon Pie with a flaky homemade pie crust, layers of sliced Yukon Gold potatoes, crispy bacon, sautéed onions, and melted cheddar cheese, all baked in a creamy mixture for a satisfying main course or dinner.
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 a food processor bowl, combine 2 ½ cups flour and 1 tsp kosher salt, pulsing once or twice to mix. Add the diced cold butter and pulse several times until the mixture resembles small peas. While pulsing, pour in ½ cup ice water until the dough starts sticking together in small clumps.
- Form Dough Discs: Dump dough onto a lightly floured counter, press it together with your hands, divide into two flat discs. Wrap in plastic and chill in the refrigerator for at least 1 hour.
- Cook Bacon: In a skillet over medium heat, cook diced bacon until brown and crispy. Transfer to paper towels to drain, reserving 1 tablespoon bacon fat in the skillet.
- Sauté Onions: Add diced onions to the skillet with bacon fat and sauté on medium heat for 4 to 5 minutes until softened and beginning to brown. Remove from heat and combine onions with bacon. Set aside to cool.
- Prepare Cream Mixture: 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 with no lumps. Set aside.
- Preheat Oven and Prepare Pie Plate: Preheat oven to 350°F. Lightly grease a 9-inch pie plate.
- Roll Out Bottom Crust: On a floured surface, roll out one dough disc into a circle about 2 inches larger than the pie plate diameter. Fold in half, lift into pie plate and unfold, arranging dough to cover plate with overhang.
- Layer Filling: Arrange one-third of the potato slices evenly on the crust. Top with one-third of the bacon and onion mixture, then one-third of the shredded cheddar cheese. Drizzle one-third 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 for topping.
- Roll Out Top Crust and Seal: Roll out the second dough disc to a circle slightly wider than the pie plate. Brush the edges of the bottom crust with beaten egg. Place the top crust over the filling, press the edges to seal, trim excess dough and crimp edges decoratively. Brush the entire top crust and edges with egg wash.
- Score Top Crust: Cut several slits in the top crust to allow steam to escape during baking.
- Bake Pie: Place the pie on a baking dish to catch any drips. Bake in the oven for 1 hour 45 minutes until crust is brown and potatoes are fully cooked. Check doneness by inserting a paring knife into the pie through steam slits. Cover with foil during baking if crust browns too quickly.
- Cool and Serve: Remove the pie from oven and let it cool for 15 to 30 minutes to allow filling to set. Slice and serve warm for best texture and flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape when baked.
- Chilling the dough before rolling helps prevent shrinking during baking and improves flakiness.
- Thinly slicing potatoes with a mandolin ensures even cooking throughout the pie.
- If pie crust edges brown too fast, cover with foil to prevent burning while allowing filling to cook fully.
- Letting the pie cool before slicing helps the filling set to avoid it being runny or falling apart.
- For extra flavor, adding fresh herbs like thyme to the cream mixture works well.
- The pie is best served warm on the day it’s baked but can be reheated gently the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
