Potato Bacon Pie

This potato bacon pie is made with homemade flaky, tender pie crust, filled with slices of potatoes, onions and bacon – the ultimate comfort food.

Potato Bacon Pie

This incredibly scrumptious savory pie – Potato Bacon Pie is one of the most delicious things you can make. The perfectly flaky crust is a great vessel to hold the fork-tender potatoes, layered with bacon and onions. Luscious cream envelopes the potatoes in silkiness as it becomes absorbed in the cooking process. The presentation is beautiful as well, but not too pretty to eat, of course!

I got the idea from a recipe from Melissa D’arabian, since it nostalgically resonates with my Belarusian roots and my taste buds. It’s wonderful served with a simple salad and a Lemon Vinaigrette or some Garlic Green Beans.

Ingredients:

Pie Crusts:

More details about making homemade pie crust in this post.

  • butter (unsalted), cut into 1 – 1 1/2 inch pieces and freeze
  • salt
  • all purpose flour
  • ice water

Potato Bacon Pie:

  • bacon
  • onion
  • potatoes
    • Gold potatoes are the best for this recipe.
  • heavy cream
  • salt, ground black pepper
  • egg wash
Ingredients For Potato Bacon Pie

How to Make Potato Bacon Pie

  1. First, make the pie crusts.
  2. Next, cook the bacon and onions.
    • Cook the bacon first, then set it aside and use some of the bacon grease to cook the onions. Set aside.
  3. Slice the potatoes very thinly, 1/8-1/4 inch slices.
  4. Preheat the oven to 375 degrees F.
  5. Meanwhile, roll out each half of dough into a 10-12 inch round. Drape one of them into a pie plate. Put the other one into the refrigerator so it stays cold.
  6. Layer the potatoes in a circular single layer, slightly overlapping. Season with salt and pepper, sprinkle with bacon and onions. Continue layering until the pie pan is nearly full.
  7. To speed up the cooking process, heat up the cream until it’s simmering and hot, on the stove or for about 1 1/2 minutes in the microwave. Pour the cream over the potatoes. 
  8. Finally, cover the pie with the second pie crust, trim the edges and crimp the edges closed. 
  9. Lastly, brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape. 
  10. Bake the pie for about 1 hour and 15 min. One way to check if the potatoes are done is to carefully poke the potatoes with a fork or knife through one of the slits. If potatoes are tender, the pie is ready.
Tutorial for how to make potato bacon pie.

When you get the pie out of the oven, let it rest for 10-15 minutes before cutting it. It will be must easier to slice and won’t fall apart when you slice it. The cream seeps into the potatoes better and the pie will stay together better.

A slice of Potato Bacon Pie

What To Serve With the Potato Bacon Pie

This pie is already satisfying enough to serve as a main course and since it’s very rich and comforting, I like to serve it with a light side dish with lots of fresh flavors.

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Potato Bacon Pie

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This potato bacon pie is made with homemade flaky, tender pie crust, filled with slices of potatoes, onions and bacon – the ultimate comfort food.

  • Author: Olga’s Flavor Factory
  • Prep Time: 35 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 45 mins
  • Yield: 1 pie 1x

Ingredients

Scale
  • 1/2 lb bacon, cut into small pieces
  • 1 onion, peeled and sliced into half circles
  • salt, ground black pepper, to taste
  • 2–2 1/2 lbs pounds gold/yellow potatoes, peeled and very thinly sliced
  • 1 cup heavy cream
  • egg wash (1 egg, whisked with a splash of water), for brushing the top of the crust

Pie Crust:

  • 1 cup butter (2 sticks=8 oz total), cut into 1 – 1 1/2 inch pieces, frozen or chilled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8 to 10 tablespoons ice water

Instructions

Pie Crust:

  1. Place the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand, with pea sized bits of butter pieces throughout the flour.
  2. Add the water, 1 tablespoon at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps. 
  3. Divide the dough in half, and shape each into a disc. Wrap each piece in plastic wrap or foil and chill in the refrigerator for at least 1 hour. You can make the pie dough in advance.

Potato Bacon Pie:

    1. Preheat the oven to 375 degrees Fahrenheit.
    2. In a skillet over medium heat, cook the bacon into crispy bits. Drain on a paper towel and set aside.
    3. Pour off all the bacon grease except 1 tablespoon, return skillet to heat and add onions. Cook for about 5 min or until golden brown. Set aside with the bacon.
    4. Slice the potatoes very thinly, 1/8-1/4 inch slices. The thinner you slice the potatoes, the faster the pie will cook through. 
    5. Roll out each half of dough into a 10-12 inch round. Drape one of them into a deep dish pie plate. Put the other one into the refrigerator so it stays cold.
    6. Layer the potatoes in a circular single layer, slightly overlapping. Season with salt and pepper, sprinkle with bacon and onions. Continue layering until the pie pan is nearly full.
    7. Heat up the cream until it’s simmering and hot, on the stove or for about 1 1/2 minutes in the microwave. Pour the cream over the potatoes. 
    8. Cover the pie with the second pie crust, trim the edges and crimp the edges closed. 
    9. Brush the top and edges of the crust with egg wash. Cut a few slits in the center of the top crust, for the steam to escape. 
    10. Bake the pie for about 1 hour and 15 min. One way to check if the potatoes are done is to carefully poke the potatoes with a fork or knife through one of the slits. If potatoes are tender, the pie is ready.
    11. Serve the pie hot. Store the leftovers in the refrigerator for 5-7 days. Reheat in the microwave, air fryer or oven until warmed through. 

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Notes

When you get the pie out of the oven, let it rest for 10-15 minutes before cutting it. It will be must easier to slice and won’t fall apart when you slice it. The cream seeps into the potatoes better and the pie will stay together better.

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25 Comments

  • Nadia sokol

    Can not wait to try!! My mouth is watering!!! I love cooking myself and I always look at different sites for new recipes! This is great Olga!!

  • Inna Sysa

    Olga,
    This looks yummy!!! Really would like to try it. Is there another way to make the crust without a food processor?? Can you use the store bought pie crust?

    • Olga K.

      Thanks Inna!
      You can easily make this crust without a food processor. Cut the butter into 1/2 inch peices and put it in the freezer for 10-15 min. Use a fork and cut the butter into the flour and salt to form a crumbly texture. Add the ice water and mix quickly with your hands or a wooden spoon just until it starts to form a ball. Continue with the recipe. You want to have little peices of frozen butter distributed in the dough so that when it bakes it melts in little pockets and forms a flaky and tender crust. I absolutely love this crust. I’ve done this before with great results. It only takes a few minutes. You can use a store-bought pie crust, but the taste and texture may not be the same.

      • Inna Sysa

        Thank you Olga!
        I actually found something in my kitchen that resembles a food processor and used it and it worked. The pie turned out great and i will definitely make it again.

    • olgak7

      I wouldn’t recommend it, Ann, since the two crusts create a little “oven” of sorts, to help the potatoes cook through. You can certainly try it. I would recommend covering the pie with aluminum foil, to help the potatoes cook faster. If you cook them completely uncovered, the potatoes will take a long time to cook and may be a little dry.

  • Mary

    Hi Olga, thank you so much for sharing your recipes with us. I do have a question, do you think I can make this with out heavy cream? I really want to make this tomorrow but I dont have heavy cream on hand?
    Thank you in advance.

  • Jenny

    Olga, would this work with chicken breasts or a ground meat? If so, how do you recommend adding these other meats? Cook them first then add to the potatoes and bake? Or add them in raw?
    Thanks for your help 🙂

        • olgak7

          I have used both a regular pie dish and a deep dish pie for this recipe. There is enough pie crust for either pie pan, but you will need more potatoes if you use a deep dish pie. Just use as many potatoes as it takes to fill up the pie pan. It might take a bit longer to cook the deep dish pie since there will be a thicker layer of potatoes.

      • Carol

        I am reading all these reviews before making this wonderful pie. I have made many sorts of pies but never potato and bacon. This just sounds so very much like something I would enjoy. My Ukrainian background giving me that craving for the cream and hearty potato goodness that this dish will provide.I am going to say that I have maintained my weight (120lbs, 5’5″)and am over 60 now. I only eat like this once or twice a week. The rest of the time it is light salads , seafood, and fruit. I never feel deprived of any food. I eat everything I want and I don’t know why a person would want to eat rich food every day. Nothing would feel special to me then, and I really look forward to those days where I allow myself to have something like this!

  • Dan McNally

    I made this today for my wife and me. We both loved it. I have to admit that I used a pre-made pie crust – much easier for me since I am getting on in years.

    Also, you don’t have to be Belarussian to like potatoes! We Irish have a longtime affair with them, too!



  • Vitaliya

    Wow!!!! This looks incredible! I can’t believe I missed this recipe from your blog, I have never made it before but looks easy! I’ll have to make it soon!

  • Carol

    I am making 3 of these pies for company this coming weekend and I will also be making the terrific raspberry mousse cake from your website, These dishes and some salads should be a beautiful patio style brunch for entertaining. I am so looking forward to it. I will be trying to do as much as I can ahead of time so I am not rushing around trying to get things done at the last minute.How can I prepare things as much in advance considering both the raspberry mousse cake and these pies over the next few days so that things will be ready for Thursday afternoon?

    • olgak7

      Hi Carol.
      Sounds like you have a wonderful menu for a brunch! I apologize that I didn’t see your comment earlier. I hope you enjoyed the pie and the cake:).
      You can make the pie dough ahead of time and keep it in the refrigerator for 1-2 days until you are ready to make the pie, or even freeze the pie dough longer.
      You can also make the cake 1-2 days in advance. You can bake the angel food cake layers the day before you assemble the cake. The mousse should be made the same time that you assemble the cake. Since there is gelatin in it, you need to work with it right away.

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