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    Home Β» Recipes Β» Savoury tart recipes

    Proper bacon and egg pie

    Published: Jul 5, 2019 Β· Modified: May 30, 2024 by VJ Β· This post may contain affiliate links Β· 22 Comments

    Jump to recipe Jump to video

    This recipe for bacon and egg pie has stood the test of time. It's an old-fashioned recipe with pastry top and bottom so you can pick up a slice and eat it in your fingers. A light-as-a-feather shortcrust pastry case is packed with tasty bacon and whole eggs and oven-baked in a creamy egg custard filling. Hand on heart, this is the best bacon and egg pie you will ever eat!

    A slice of bacon and egg pie on a plate
    Jump to:
    • Old Fashioned Bacon and Egg Pie
    • A proper pie
    • Recipe notes
    • What you will need
    • What to do
    • FAQ
    • Save for later
    • Other recipes
    • πŸ“‹The recipe

    Old Fashioned Bacon and Egg Pie

    There's a bit of debate around whether this is a bacon and egg pie, or an egg and bacon pie! To be honest, it doesn't really matter. As long as you have a light flaky pastry crust, filled with tasty rashers of bacon and whole eggs, you can call it whatever you like. I've even heard it being referred to as a breakfast pie! One thing is for sure though - once you've tasted a slice of this proper bacon and egg pie, you will be calling it your 'favourite pie'.

    When I was about 7 or 8 my Granny came to live with us. She loved baking and Fridays very quickly became 'Granny's baking day'. I used to look forward to Friday and getting home from school to see what she'd been baking.

    One of the things she made was her 'Feather Cake'. Unfortunately, I never got the recipe for that, but it was the lightest of cakes, baked in a square tin and served by the chunk instead of a slice. A slab of that cake was just what you needed after a day at school.

    When blackberries were in season I was sent out with a jam jar to collect the essential ingredients for her blackberry and apple pie. I still remember the taste of it to this day. Rich flaky pastry filled with slices of tart baking apples fresh from the market and oozing with purple juice from the blackberries.

    I remember baked egg custard covered in nutmeg. She always kept a whole nutmeg in the pantry to grate over the top. And rice pudding covered with a brown skin... the list goes on.

    A proper pie

    My favourite, however, was her old-fashioned homemade bacon and egg pie. I call it old-fashioned, but to me, that was a proper pie. With shortcrust pastry on both the top and the bottom. A slice of that pie was a meal in itself and you needed very little in the form of accompaniments.

    The bacon and egg pie was reserved for special occasions when we had guests. It was placed in the centre of the table, decorated with a pastry leaf and surrounded with salads. Sticks of celery in a glass of cold water to keep them crispy. Lettuce, tomatoes and baby potatoes. Simple fare by today's standards, but to me, in those days, it was a feast.

    This is the ultimate bacon and egg pie. It's what I call a proper pie, in that it has pastry on the top and the bottom so that you can pick a slice up in your fingers to eat it. It also contains whole eggs, broken on top of crispy fried bacon that is layered on a pastry base. The whole dish is then filled with a mixture of beaten eggs, milk and cream before being allowed to bake and set in the oven. The eggs cook inside the pie and end up looking as though you have filled the pie with hard-boiled eggs.

    A bacon and egg pie with a slice removed to show the inside.

    Recipe notes

    • Prep time - 30 minutes (if you use ready-made pastry it will take a lot less)
    • Cooking time - 30 minutes
    • Yield - 1 x 9" diameter pie
    • Calories - 333 per slice

    What you will need

    Equipment

    For the pastry you will need a large mixing bowl. I like to use an old-fashioned earthenware bowl because it is large enough to get your hands in without the flour messing out all over the counter.

    Of course, if you prefer, you could use a food processor to mix the pastry instead. It does save a few minutes if you're in a hurry.

    For rolling the pastry you will need a rolling pin. I like a heavy marble one - I've had mine for years and it's still going strong.

    To bake the pie you will need a 9" round pie dish.

    And finally, for frying the bacon, you will need a frying pan.

    Ingredients

    **You can get the complete list of ingredients and measurements for making this bacon and egg pie on the printable recipe card at the end of this post**

    This is what you will need to make the filling.

    Ingredients for bacon and egg pie filling.
    • Bacon - you could use either streaky bacon or back bacon. It should be cut into smallish pieces and fried until it is starting to crisp.
    • Eggs - there are quite a lot of eggs in this pie. Six of them will be broken (whole) onto the filling, the remaining 2 will be mixed with the milk and cream to form the custard.
    • Milk - I like to use full-fat milk, but semi-skimmed will work just as well for this recipe.
    • Cream - double or heavy cream if possible, but you could use single cream instead if that's all you have.
    • Salt and black pepper - for seasoning.

    And of course, you will need some pastry. I haven't taken a photo of those ingredients, but they are:

    • Flour - plain flour please - don't use self-raising flour - we don't want the pastry to rise.
    • Butter - butter gives a better flavour, but if you only have yellow margarine you could use that instead.
    • Salt - for seasoning
    • Water - to bind the pastry.

    If you prefer you could use ready-made shortcrust pastry from the supermarket instead.

    What to do

    Make the pastry

    Skip these steps if you are using ready-made pastry.

    Cubed butter and flour in a large mixing bowl.

    Place the flour, salt and cubed butter into a large mixing bowl.

    Flour and butter rubbed together to form breadcrumbs.

    Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

    Flour and butter mixed with water to form a shaggy dough.

    Mix in most of the water until the dough starts to come together in a shaggy ball. Add the remaining water a few drops at a time only if the mixture seems too dry.

    A ball of pastry in a mixing bowl.

    Press the dough together gently until it forms a soft ball. Do not knead the dough - handle it as little as possible.

    Place the ball of dough into a plastic bag or wrap it in plastic film and place it in the refrigerator for half an hour to rest.

    This dough can be left in the refrigerator for up to 3 days, or frozen for up to 3 months. Allow it to come to room temperature before rolling and using.

    If you prefer, you can make the pastry in a food processor as follows:

    • Place the flour, salt and cubed butter into the bowl of a food processor fitted with a metal 'S'-blade.
    • Pulse the mixture until the flour is incorporated and the mixture resembles breadcrumbs.
    • Add most of the water and pulse again until the dough starts to come together. Add the remaining water only if necessary.
    • Tip the dough out of the food processor onto a clean work surface and press it gently together into a ball. Do not knead.
    • Cover the dough with plastic and place it into the refrigerator to rest for half an hour.

    Tips for perfect pastry

    • Make sure your ingredients are as cold as possible. Keep the eggs and butter in the fridge and use ice-cold water for mixing.
    • Handle the pastry as little as possible.
    • Leave the pastry to relax in the fridge for at least half an hour once it has been mixed. This last step is important as it allows the gluten to relax, and helps to prevent the pastry shrinking during cooking.

    Make the filling and bake

    Cut the bacon into one-inch pieces and fry it on moderate heat until it starts to turn brown and crispy. Don't overcook the bacon - it will continue to cook while the pie is in the oven. Allow the bacon to cool.

    Roll two-thirds of the pastry out into a circle large enough to line a 9" pie dish with a little overhang. Your circle should be about 12" in diameter to allow for the depth of the dish. The pastry should be rolled to about one-eighth-inch thickness.

    Bacon in a pastry-lined dish.

    Arrange the bacon on the bottom of the pie dish.

    Raw eggs on top of bacon in a pie dish.

    Break 6 eggs over the bacon. Try to get them as evenly spaced as possible, but be careful not to break the yolks.

    A mixture of cream and eggs poured over eggs and bacon in a pie dish.

    Beat 2 eggs with the milk, cream, salt and pepper and pour the mixture over the eggs and bacon in the pie dish. If you have any milk mixture leftover you can use this to glaze the top of the pie before it goes into the oven.

    A pastry lid on top of a bacon and egg pie.

    Roll the remaining pastry into a circle large enough to cover the pie, and lay it on top of the pie.

    Unbaked bacon and egg pie, crimped and trimmed ready for the oven.

    Use a fork to seal the lid to the pie and trim away any excess pastry with a sharp knife. Prick the top of the pastry with a fork taking care not to pierce the egg yolks. Brush the top of the pastry with lightly beaten egg or any remaining milk mixture.

    Bake the pie in a preheated oven (190C/375F) for 30 to 35 minutes until it is golden brown.

    You need to keep your eye on it. The cooking time can vary depending on various factors such as altitude or whether you have a fan-assisted oven. If you think the pie needs a little longer then leave it in the oven for a few more minutes.

    Remove the pie from the oven and allow it to cool.

    This pie can be served either warm or cold.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A bacon and egg pie in a baking dish from the side, showing the pastry rise.

    FAQ

    What can I do with leftover pastry?

    There shouldn't be too much pastry left over, but you could use some of the scraps to make a decoration on top of the pie.
    You could also make cheese straws. Roll any remaining pastry out as thinly as possible. Sprinkle grated cheese on half of the pastry and fold the remaining pastry over to cover. Press down gently then cut into strips, give then a half turn to form a twist and place them on a lightly greased baking tray. Sprinkle with paprika. Bake in the oven with the bacon and egg pie.

    Can I freeze this pie?

    Yes, you can freeze the baked pie.
    Just allow it to cool, then remove it from the baking dish and wrap it in a layer of tin foil, covered with a layer of clingfilm. Place in the freezer for up to 4 months.
    To defrost, leave it in the refrigerator.
    Serve warm or cold. To warm, place on a baking tray in a medium oven for about 10 minutes until warmed through.
    I wouldn't warm this pie in the microwave as the pastry will not be crispy.

    Can I freeze the pastry?


    The pastry freezes really well. I often double the quantity of pastry and freeze half for another pie.
    Wrap the pastry well in plastic wrap and put it into a freezer bag.
    Freeze for up to 4 months. Allow it to defrost in the refrigerator then leave it on the counter to come to room temperature before rolling out.

    How do you serve bacon and egg pie?

    This pie can be served at any meal.
    Warm a slice in the microwave and eat for breakfast - a sort of instant bacon and eggs.
    Have a slice cold for lunch or a mid-morning snack.
    Eat it for a light supper with a selection of salads.
    This bacon and egg pie is also ideal to pack into a picnic hamper with your other outdoor food goodies!

    Two slices of bacon and egg pie on a plate.

    Save for later

    Why not pin this bacon and egg pie recipe to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Other recipes

    If you enjoyed this bacon and egg pie, you might like to try some of these other savoury tart recipes:

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      Easy cheese and onion quiche
    • Overhead shot of a crustless tomato and onion quiche.
      Crustless tomato quiche
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      South African savoury tart (sout tert)
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      Crustless courgette and tomato puffs

    πŸ“‹The recipe

    A slice of bacon and egg pie on a plate

    Proper bacon and egg pie

    This recipe for bacon and egg pie has stood the test of time. It's an old-fashioned recipe with pastry top and bottom so you can pick up a slice and eat it in your fingers. A light-as-a-feather shortcrust pastry case is packed with tasty bacon and whole eggs and oven-baked in a creamy egg custard filling. Hand on heart, this is the best bacon and egg pie you will ever eat!
    Recipe by: Veronica
    Baking, Lunch
    British
    Calories 333
    Prep 30 minutes minutes
    Cook 30 minutes minutes
    Servings: 1 9-inch pie
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.92 from 25 votes

    (Click the stars to rate this recipe)

    Equipment

    • Large mixing bowl OR
    • Food processor
    • Frying Pan
    • 9" (22cm) pie dish
    • Rolling Pin

    Ingredients

    For the Shortcrust Pastry

    • 1β…” cups / 230 grams plain or all-purpose flour NOT self-raising flour
    • β…” cups / 150 grams butter (cubed)
    • 5 tablespoons ice-cold water
    • Β½ teaspoon salt

    For the Bacon and Egg Filling

    • 7 ounces / 200 grams streaky bacon or back bacon
    • 6 large eggs don't break the yolks
    • 2 large eggs
    • ΒΎ cup / 180 ml milk
    • Β½ cup / 120 ml double or heavy cream or single /pouring cream
    • Salt and pepper to taste

    Instructions

    For the Shortcrust Pastry

    • Place the flour, butter and salt into a mixing bowl
      1β…” cups / 230 grams plain or all-purpose flour, β…” cups / 150 grams butter (cubed), Β½ teaspoon salt
    • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
    • Mix in most of the water until the dough starts to come together in a shaggy ball. Add the remaining water a few drops at a time only if the mixture seems too dry.
      5 tablespoons ice-cold water
    • Press the dough together gently until it forms a soft ball. Do not knead the dough - handle it as little as possible.
    • Flatten the ball of dough, wrap it in clingfilm and allow it to rest in the fridge for at least half an hour.

    For the Bacon and Egg Filling

    • Preheat oven to 190Β°C / 375Β°F
    • Cut the bacon into one-inch pieces and fry it on a moderate heat until it starts to turn brown and crispy. Don't overcook the bacon - it will continue to cook while the pie is in the oven. Allow the bacon to cool.
      7 ounces / 200 grams streaky bacon
    • Roll two-thirds of the pastry out into a circle large enough to line a 9" pie dish with a little overhang. Your circle should be about 12" in diameter to allow for the depth of the dish. The pastry should be rolled to about one-eighth-inch thickness.
    • Layer the bacon on the bottom of the lined pie dish
    • Break 6 eggs on top of the bacon at roughly evenly spaced intervals. Be careful not to break the yolks.
      6 large eggs
    • Beat 2 eggs with the milk, cream, salt and pepper and pour the mixture over the eggs and bacon in the pie dish. If you have any milk mixture leftover you can use this to glaze the top of the pie before it goes into the oven.
      2 large eggs, ΒΎ cup / 180 ml milk, Β½ cup / 120 ml double or heavy cream, Salt and pepper to taste
    • Roll the remaining pastry into a circle large enough to cover the pie, and lay it on top of the pie.
    • Use a fork to seal the lid to the pie and trim away any excess pastry with a sharp knife. Prick the top of the pastry with a fork taking care not to pierce the egg yolks. Brush the top of the pastry with lightly beaten egg or any remaining milk mixture.
    • Pick holes on the top of the pastry with a fork to allow steam to escape whilst cooking and then brush with a little beaten egg and milk to glaze.
    • Place in the preheated oven and bake for approximately 35 minutes until golden brown.
    • Remove from the oven. You can eat this either hot or cold.

    Notes

    Update - I updated this recipe in November 2023 to adjust the amount of pastry.Β  At the same time, I changed the pastry recipe to be a more buttery shortcrust rather than egg-enriched because I thought there were sufficient eggs in the filling.Β  For those of you who queried this, here are the original pastry ingredients and quantities.
    • 2 cups (280 grams) plain flour
    • 4.5 oz (125 grams) butter
    • 2 large egg yolks
    • Β½ teaspoon salt
    • 4 tablespoons cold water
    Pastry Notes
    To save time you could use a food processor to combine the flour and butter.
    Don't add all of the water at the beginning.Β  You may not need it all. Β  Once you've added the water you can't take it out again.
    Use your own judgement on the amount of water.Β  You are looking for a soft pastry that comes together in a ball without being too sticky. Β Β  The pastry should come together into a ball and not stick to the sides of the bowl.
    Be careful not to overwork the pastry or it will become tough.Β  Handle it as little as possible.
    Wrap it in clingfilm and let it rest in the fridge.Β  This step is important as it allows the gluten to relax, and cuts down on any shrinkage during baking.
    If you want to make the pastry in advance you can even leave it overnight in the fridge.
    Calories based on cutting the pie into 12 slices
    Filling Notes
    Don't overcook the bacon.Β  If you want to cook the bacon in the microwave, layer it between paper towels and give it about 3 minutes in the microwave on full power.Β 
    When you line the pie dish let the pastry overlap the edges slightly so that the pastry lid can be sealed nicely.
    You may find that you don't need all the egg and milk mixture.Β  You can use any leftover to glaze the pie before cooking.
    You can use trimmings from the pastry to make leaf shapes to decorate the pie.
    Various factors such as altitude or fan-assisted ovens can determine how quickly the pie cooks.Β  Keep your eye on it and if you think it needs a little more cooking time just leave it in the oven for a few minutes longer.
    This pie can be served hot or cold.

    Nutrition

    Calories - 333kcal | Carbohydrates - 17.6g | Protein - 15.2g | Fat - 22.1g | Saturated Fat - 10g | Cholesterol - 207mg | Sodium - 697mg | Potassium - 203mg | Fiber - 0.6g | Sugar - 1.3g | Calcium - 51mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.92 from 25 votes (12 ratings without comment)

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    1. liz

      January 08, 2024 at 2:03 am

      Hi - I've been making this for a while and love it but I see you've taken the egg yolks off the ingredients for the shortcrust pastry, plus changed the quantities for the flour and butter. Can you let me know why you did this? thanks! Liz

      Reply
      • VJ

        January 08, 2024 at 6:43 am

        Hi Liz - good to know you like my bacon and egg pie.
        The reason I changed the recipe for the pastry was that I actually made this again myself (following the recipe) and I realised that it actually made too much pastry for the size of the pie. I changed the pastry recipe to use a buttery shortcrust rather than egg enriched pastry because I thought there were enough eggs in the recipe anyway. The reason there is less flour is purely to make a smaller batch of dough. Here are the original pastry ingredients - I'll add them back into the recipe card under the notes section with a short explanation. Hope I didn't spoil your pie!
        2 cups (280 grams) plain flour
        4.5 oz (125 grams) butter
        2 large egg yolks
        1/2 teaspoon salt
        4T cold water

        Reply
        • liz knight

          January 13, 2024 at 1:42 am

          5 stars
          Thanks so much for getting back to me. That's great - I'm going to try the "no egg yolk" version today, then decide which we like more! Thanks again x

          Reply
          • VJ

            January 13, 2024 at 1:21 pm

            5 stars
            My pleasure. Sorry for the confusion.

            Reply
            • liz knight

              January 13, 2024 at 11:47 pm

              I actually really like this pastry too so I'll probably stick with this version from now on. Thanks again for getting back to me.
              PS it's the first time I've ever made pastry and i'm amazed at how easy it is!

            • VJ

              January 14, 2024 at 7:54 am

              Glad you like it - and even more glad that I didn't mess up by changing the recipe πŸ™‚ . I love making my own pastry - I always think it tastes better - and you're right, it is very easy to make!

    2. Jo

      January 03, 2023 at 2:20 am

      Did Granny use a food processor as well? I need to buy one to be able to make her delicious sounding pie

      Reply
      • VJ

        January 03, 2023 at 8:14 am

        5 stars
        No she didn't, but don't worry, if you read through the recipe you'll see that I've given instructions for making the pastry by hand. I merely mentioned that a food processor would make short work of making the pastry.

        Reply
    3. Savy James

      July 14, 2022 at 12:47 pm

      5 stars
      Hi I'm from South Africa love your recipes want to try all of it☺️

      Reply
      • VJ

        July 14, 2022 at 1:30 pm

        Thank you - I hope you do try them all (and enjoy them πŸ™‚ )

        Reply
    4. Kylie Archer

      May 02, 2021 at 7:52 am

      5 stars
      This recipe was exactly how my grandma used to make it! Thank you!

      Reply
      • VJ

        May 03, 2021 at 1:50 pm

        My Gran made it this way too. It's her recipe, as well as I can remember it πŸ™‚

        Reply
    5. Katherine

      October 08, 2019 at 4:31 pm

      5 stars
      This bacon and egg pie recipe is to die for!!!! - I basically ate the whole one on my own - making it tonight for my hubby.... And it's so quick and easy!!!! And it can can also be frozen and if not and you're feeling peckish then this pie is great

      Reply
      • VJ

        October 08, 2019 at 4:44 pm

        I know you enjoyed it - I saw you eating it. Hope William enjoys it as much as you did. Let me know how it turns out πŸ™‚

        Reply
    6. Lou | Crumbs and Corkscrews

      August 24, 2019 at 3:03 pm

      5 stars
      What a fabulous pie, and it brought back lots of memories. My Granny came to live with us when I was about 5, and lived with us for 20 years. She baked and cooked all the time, and there was often one of her pies for supper. Have bookmarked to try this one.

      Reply
      • VJ

        August 24, 2019 at 4:27 pm

        5 stars
        Hi Lou, so glad you enjoyed it. If I'd known back then what I know now I'd definitely have spent a lot more time with my granny in the kitchen. You can't beat the old 'tried and tested'.

        Reply
    7. Debra Smith

      August 23, 2019 at 9:16 am

      My sister in South Africa sent me the link to your page. I’ve been sitting here going through the recipes. You’ve taken me home to Rhodesia (I live in Melbourne Australia)...Gran used to cook these recipes. Thank you so much x

      Reply
      • VJ

        August 23, 2019 at 10:44 am

        5 stars
        Hi Debra - I'm so pleased you like them. My son lives in Brisbane and he makes my recipes regularly. He says it reminds him of home πŸ™‚

        Reply
    8. Jenny Walters

      August 22, 2019 at 8:38 pm

      5 stars
      What an amazing recipe. Is it the same one that your Gran used? What an amazing baker and cook to come home too. I love that she baked for your family every Friday. Thank you for sharing it with #CookBlogShare. It looks like an absolutely incredible pie!

      Reply
      • VJ

        August 23, 2019 at 9:12 am

        5 stars
        Unfortunately, it's not my Gran's original recipe. I've done a lot of experimenting though and I think this must be close. She only lived with us until I was 10, and then at the ripe old age of 70, she got married and moved out. She was amazing.

        Reply
    9. Donna

      August 22, 2019 at 7:58 am

      5 stars
      Oh wow, that sounds perfect! Nothing beats bacon and eggs!

      Reply
      • VJ

        August 22, 2019 at 8:18 am

        5 stars
        Anything with bacon πŸ™‚ !

        Reply

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