Sausage, Bacon Breakfast Pie

Recipe by chefmick
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pie Crust:
  • Add flour and salt in bowl.
  • Cut in shortening till flour resembles small peas.
  • Add water and knead till dough is soft and pliable.
  • Cover in plastic and chill in refrigerator for 30 minutes.
  • Filling:
  • While crust is chilling cook bacon and sausage. Do not drain.
  • Whisk eggs in bowel with spices till eggs are fluffy. Set aside.
  • Putting it all together:
  • Roll out pie crust on floured surface. Should be thin 1/8 in to 1/4 in will do nicely. (I tend to stay on the 1/8 in side.).
  • Roll dough up onto your rolling pin and roll out over 9in deep dish pie plate.
  • Gently lift up edges and help crust down into the pie plate starting in the center and moving to the outer edges to remove air out from under crust.
  • With a fork poke holes in bottom of pie crust. (this helps air escape so it doesn't bubble up in the middle.).
  • Flute edges as desired.
  • Whisk an egg yolk and brush over the crust. (this is to help seal crust so it doesn't get soggy while baking.).
  • Mix sausage and bacon together and put in pie crust.
  • Pour egg and spice mixture into the pie.
  • Top with extra sharp cheddar cheese.
  • Take the second pie crust and use as a lid on the pie.
  • Press edges of both crusts together.
  • Using a knife cut vent slices in center of crust in an x pattern.
  • Brush lid with rest of whisked yolk.
  • Bake at 350 degrees F for 30 min or until crust is golden brown.
  • A toothpick inserted in center of pie should come out clean if eggs are done.
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