Did you know today is National Pie Day? To celebrate I am switching things up a bit and making a savory pie. Bacon and egg pie is a classic back home in New Zealand and I am confident you will love it also!

When is the best time eat bacon and egg pie?

The short answer is any time you like! Bacon and egg pie is a great option for breakfast or brunch when paired with fresh fruit. Serve bacon and egg pie with a side salad for a great lunch or dinner. It is a great option to quickly grab for morning tea, afternoon tea or snack by itself.

Bacon and egg pie is best eaten warm right out of the oven. This pie also great at room temperature or reheated in the oven. I like to eat my pie with BBQ sauce which I know might be a little odd. You can also pair the pie with hot sauce, savory chutney or ketchup.

The Crust

This pie will require two unbaked pie crusts, one to line the pan and one for the top. Flakey or puff pastry crusts are best for this pie. Until recently the idea of making pie crust intimidated me. It turns out I had no good reason to be intimidated! Making pie crust is SUPER easy and tastes so much better than store bought dough.

I found a great article and recipe for making butter pie crust that totally changed my outlook on pie crust. If you are new to making pie crust, or have any questions about how to perfect your crust I highly recommend you also read the article.

Great pie dough does need time to rest so I recommend making it the day before you plan to bake your pie. If you are running short on time, or the idea of making your own crust seems daunting store bought crusts will work just fine.

Assembling the Pie

Start by transferring one sheet of your pie crust to a shallow 9″ dish. Trim the edges with a sharp knife or scissors. Lightly cover the crust with plastic wrap and chill in fridge while you prepare the onions.

Heat a small sauté pan over medium-high heat. Once pan is hot add butter and stir until melted. Add diced onions and cook until golden, about 10 minutes.

Let onions cool before placing onto pie crust. If add hot onions to the crust you run the risk of melting the butter which will leave your pie greasy, rather than flakey.

Once onions are cool remove the pie crust from the fridge. Use a fork to pierce the crust. You want to do this to stop steam pockets forming in the crust which may lead to uneven baking. Spread half the sautéed onions and diced bacon on to the pie crust.

Crack eight of the eggs directly onto the onion and bacon layer. You want to ensure the eggs are evenly distributed across the pie. Keep the yolks intact as mush as possible. If a yolk or two break it is not the end of the world. Traditional bacon and egg pie uses whole eggs which is also my recommendation. I know some people prefer to scramble the eggs prior to adding them to the pie. Liberally season the eggs with salt and pepper.

Add remaining sautéed onions and bacon to pie being careful not to break yolks. Roll out the second sheet of pie crust for the top of the pie. Cut and X in the center of the dough with a sharp knife. This cut will allow the steam to escape will the pie is cooking and stop it exploding in the oven. I recommend making this cut before you add the top layer of crust to the pie so you do not break the egg yolks.

Lightly dampen the edge of your bottom pie crust with water. You want to do this so the crusts stick together easier when sealing the pie. Add your top crust and trim with a sharp knife or scissors. Crimp the edges of the two crusts together to seal the pie. Brush the top of the pie with an egg wash and bake at 390°F for 40 minutes or until golden brown.

Print Recipe

Bacon and Egg Pie

Author: Mandy

Difficulty: Beginner Prep Time 20 min Cook Time 40 min Total Time 1 hr Servings: 8

Description

Bacon and egg pie is a Kiwi classic. Whole eggs and salty bacon all wrapped up in a flakey crust. The perfect choice for breakfast, brunch, lunch or dinner.

Ingredients

Servings

• 2 unbaked pie crusts
• 1 tablespoon salted butter
• 1 cup diced onions (approx. 1/2 large onion)
• 6 ounces diced Canadian bacon (approx. 9 slices)
• 9 large eggs (8 for pie, 1 for egg wash)
• 1 teaspoon coarse salt
• 1 teaspoon black pepper

Instructions

1. 1. Transfer one of the pie crust doughs to a 9" pie pan. Cover lightly with plastic wrap and chill in fridge while onions are prepared
   2. Melt butter in a small saucepan over medium-high heat
   3. Add onions and sauté until soft and golden (about 10 minutes)
   4. Set onions aside to completely cool
   5. Preheat oven to 390F 
   6. Remove pie crust from fridge and pierce the dough with a fork
   7. Spread half the sautéed onions and half the diced bacon over the pie crust
   8. Crack 8 eggs directly onto the onion and bacon layer. Do not break the yolks
   9. Season liberally with salt and pepper
   10. Add remaining sautéed onions and bacon on top of the eggs
   11. Roll out remaining pie dough and cut an X in the center with a sharp knife. Place on top of pie and seal.
   12. Brush pie with egg wash and bake for 40 minutes or until golden

Keywords: bacon and egg, bacon and egg pie, pie, savory pie