Bacon & Egg Pie

Bacon & Egg Pie

(6 servings)    Printable Version
  • For The Pastry Crust:
  • 1 and 1/3 cup all-purpose flour
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon salt
  • 3 or 4 Tablespoons cold water

  • For The Filling:
  • 18 ounces of bacon - chopped into small pieces
  • 1 medium onion - finely chopped
  • pepper - to taste
  • 1 green onion - finely chopped
  • 2 Tablespoons parsley - chopped
  • 2 large eggs
For The Crust:

Mix the flour and salt. Cut in the shortening until the mixture is similar to course meal. Mixing with a fork, add water - a little at a time - until the mixture is moistened and just barely sticking to the side of your mixing bowl.

Form the dough into the shape of a bowl and place it on a flat, lightly-floured surface. Sprinkle lightly with flour and roll the dough with rolling pin until it is about 2 inches larger than the diameter of a 10-inch pie plate.

Place the dough over a 10-inch pie plate and form the crust around the sides and bottom of the plate. Trim the excess dough around the edges.

Pierce the bottom the crust several times with a fork. Par-bake the crust for 8 minutes in an oven set to 375 degrees. Set aside to cool.

For The Filling:

Cook the bacon with the onion pieces. Add pepper to taste.

In a medium bowl, beat the eggs and stir in the green onion and parsley.

Spoon the cooked bacon and onion into the bottom of the pie plate. Pour the egg mixture over the top.

Bake at 375 degrees for 30 to 40 minutes or until a toothpick inserted into the center comes out dry.

Allow pie to cool at least 10 minutes before serving.

Cooking Notes:
For a richer crust, replace the 1/2 cup vegetable shortening with 1/4 cup shortening and 1/4 cup butter. A store-bought crust will work fine as long as you par-bake it. If you like cheese, try sprinkling 1/4 cup of your favorite shredded cheese over he top as soon as you remove the pie from the oven.



Get your bacon and eggs in the form of a pie, with additional flavor from onions and parsley. Includes instructions for an easy and delicious pastry crust.

Mr Breakfast would like to thank bethy for this recipe.

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