Bacon & Egg Pie



    Pastry crust:

  • 1 1/3 cup all-purpose flour
  • 1/2 cup vegetable shortening (or 1/4 cup shortening and 1/4 cup butter for a richer crust)
  • 1/2 tsp. salt
  • 3 or 4 T. cold water
  • 1 10-inch pie plate


  • 1 lb. of bacon, chopped into small pieces
  • 1 medium onion, finely chopped
  • Pepper, to taste
  • 1 green onion, finely chopped
  • 2 T. chopped parsley
  • 2 large eggs


For crust:?Mix flour and salt. Cut in shortening until mixture is similar to course meal. Mixing with a fork, add water, a little at a time, until mixture is moistened and just barely sticking to the side of bowl. Form dough into shape of bowl and place it on flat, lightly-floured surface. Sprinkle lightly with flour and roll dough with rolling pin until it is about 2 inches larger than the diameter of a 10-inch pie plate. Place dough over pie plate and form crust around sides and bottom of plate. Trim excess dough around edges. Pierce bottom crust several times with a fork. Par-bake crust for 8 minutes in a 375° oven. Set aside to cool.?For filling:?Cook bacon with onion pieces. Add pepper to taste. In medium bowl, beat eggs and stir in green onion and parsley. Spoon cooked bacon and onion into bottom of pie crust. Pour egg mixture over bacon and onion. Bake at 375° 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.
Note:  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 the top as soon as you remove pie from oven.
  Serves 6.

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