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.
- 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:
- 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.
- 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.
- 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:
-
- Preheat the oven to 375 degrees Fahrenheit.
- In a skillet over medium heat, cook the bacon into crispy bits. Drain on a paper towel and set aside.
- 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.
- Slice the potatoes very thinly, 1/8-1/4 inch slices. The thinner you slice the potatoes, the faster the pie will cook through.
- 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.
- 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.
- 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.
- Cover the pie with the second pie crust, trim the edges and crimp the edges closed.
- 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.
- 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.
- 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.
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.