Cheese and bacon pie crust or cheese and bacon pie crust

Step 1: Cook the Bacon

  1. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain. Once cooled, crumble the bacon into small pieces.

Step 2: Prepare the Dough

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, garlic powder (if using), and shredded cheese. Stir until well mixed.
  2. Add Butter: Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Bacon: Stir in the crumbled bacon, ensuring it is evenly distributed throughout the flour mixture.
  4. Add Water: Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together. You may need 3 to 4 tablespoons, depending on humidity and flour type. The dough should be moist but not sticky.
  5. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step helps to relax the gluten, making the crust flaky.

Step 3: Roll Out the Dough

  1. Prepare the Surface: Once chilled, lightly flour your work surface and rolling pin.
  2. Roll Out: Roll the dough out into a circle about 1/8-inch thick. If the dough cracks, gently press it back together.
  3. Transfer to Pie Dish: Carefully transfer the rolled dough to a 9-inch pie dish. Press the dough into the dish and trim any excess hanging over the edges. Crimp the edges as desired.

Step 4: Pre-Bake the Crust (Optional)

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Blind Bake: To prevent a soggy bottom, you can blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10–15 minutes, then remove the weights and parchment paper and bake for an additional 5–10 minutes until lightly golden.

Step 5: Fill and Bake

  1. Add Your Filling: Fill the pie crust with your desired filling, such as a cheese and vegetable mixture for a quiche or a savory meat filling.
  2. Bake: Follow the baking instructions for your specific pie recipe, typically around 30–40 minutes or until the filling is set and the crust is golden brown.

Tips for Success

  • Cheese Choices: For a sharper flavor, use aged cheddar. For a milder taste, mozzarella works well.
  • Bacon Alternatives: You can substitute bacon with cooked sausage or even sautéed vegetables for a vegetarian option.
  • Storage: If you have leftover dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.

This Cheese and Bacon Pie Crust is sure to impress with its rich flavor and flaky texture. Perfect for quiches, savory pies, or as a delicious base for any filling you desire, it’s a great addition to your baking repertoire. Enjoy your culinary creation!

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