Description
This Potato Bacon Pie features a flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, and sharp cheddar cheese, all bound together with a rich seasoned cream mixture. Baked to golden perfection, it makes a hearty and comforting main course perfect for any occasion.
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
- Prepare Pie Crust: In a food processor, combine flour and kosher salt, pulsing once or twice. Add diced cold butter and pulse until the mixture resembles small peas. Slowly add ice water while pulsing until dough clumps together. Transfer dough to counter, press together, divide in half, and form two flat discs. Wrap in plastic and chill for at least 1 hour.
- Cook Bacon and Onions: In a skillet, cook diced bacon until brown and crispy. Drain on paper towels, reserving 1 tablespoon bacon fat in skillet. Add diced onion to skillet and sauté over medium heat for 4-5 minutes until softened and starting to brown. Remove onions to a bowl and mix with bacon. Set aside to cool.
- Slice Potatoes and Prepare Cream Mixture: Use a mandolin or slicing attachment on a food processor to thinly slice potatoes. In a measuring cup, whisk together heavy cream, flour, kosher salt, and 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 lightly floured surface, roll one dough disc into a circle about 2 inches wider than the pie plate. Fold in half and place inside pie plate. Unfold and fit dough, letting excess hang over edges.
- Assemble Pie Layers: Layer one-third of potato slices over the crust, then one-third of the bacon and onion mixture, followed by one-third of cheese. Drizzle one-third of the cream mixture over the filling. Repeat layering two more times, reserving a few potato slices for topping.
- Add Top Crust: Roll out remaining dough disc slightly larger than the pie plate. Brush bottom crust edges with beaten egg. Place top crust over pie, pressing edges to seal. Trim excess dough and crimp edges. Brush top crust and edges with egg wash. Cut several slits in top crust to allow steam to escape.
- Bake Pie: Place pie on a baking sheet to catch drips. Bake for 1 hour 45 minutes until crust is golden brown and potatoes are fully cooked (test with a paring knife through steam 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 cutting to allow the filling to set. Slice and serve warm. Enjoy!
Notes
- If you don’t have a food processor, you can make the dough by hand using a pastry cutter or your fingers to cut in the butter.
- Use Yukon Gold potatoes for their creamy texture and flavor; avoid waxy or starchy types.
- Make sure to slice the potatoes thinly for even cooking and layering.
- Chilling the dough helps prevent shrinkage and allows easier handling.
- Check the pie periodically towards the end of baking to prevent over-browning; cover with foil if necessary.
- This pie can be prepared a day ahead and reheated before serving for convenience.
- For a crispier crust bottom, bake on the lower rack of the oven.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg
