My, oh my! You’re going to love potato bacon pie!!!
Potato bacon pie is glorious! What could be better than a golden, buttery, flaky pie crust filled with potatoes, bacon, and heavy cream? I can’t think of a single thing!
It all starts with this perfect crust that is so easy to make and is also foolproof. You add cold butter, flour, and salt to the food processor, pulse, and slowly add cold water until a dough forms. How simple is that? Separate the dough into two balls, wrap with plastic wrap, and refrigerate for 30 minutes.
While the dough is chilling, heat up some heavy cream with some garlic and some herbs for extra flavor.
Peel and slice the potatoes and cook and dice some bacon…because bacon makes everything better!
When the dough is chilled, roll out each ball until it is large enough to hang over the sides of a 9 inch pan, about 1/8″ thick. Place one crust in the bottom of a pie dish (or a cast iron skillet in my case).
Next, layer the potatoes in a circular pattern, seasoning each layer with salt and pepper.
Sprinkle each layer with bacon.
Top with the second crust, fold the edges of the bottom crust over the top of the top crust, and prick with a fork. Don’t worry if it looks a little messy. After it bakes, it will look beautiful! Brush the top with an egg wash, which is just some egg yolk mixed with a little bit of water. The egg wash is what will give your crust that beautiful golden color.
Bake that heavenly pie for an hour and let it cool for awhile to allow the cream to thicken.
Slice and serve, just like you would a dessert pie.
I hope you’re quick because potato bacon pie goes fast!