A few weeks ago, I made the most ridiculous pie I ever think I could dream up: a Bourbon & Bacon Sweet Potato Pie. The best way to describe this pie is intense. It starts off with a flaky crust, made with butter and rendered bacon fat. A little bit of bourbon and smoked salt is added to the crust to enhance the flavor of the bacon. The filling is a relatively “basic” sweet potato filling, infused with a good serving of bourbon and a little bit of bacon fat. And, to top it all off (because it can’t get more ridiculous), it’s covered in candied pecans and crumbled bacon. Wow…
This pie is not for the light of heart, so I’ve decided to split it up in to two blog posts. Today is the Bacon Pie Crust because, honestly, this dough could stand on its own! While the dough was originally conceived for this crazy pie, it would work beautifully with a savory pie or quiche! The recipe makes enough for a single-crust 9″ pie, but you can definitely double it for a bacon-infused two-crust pie!
Click below for the recipe! Have a question? Feel free to ask in the comments. I’ll be posting the recipe for the Bourbon & Bacon Sweet Potato Pie on Thursday, so be sure to check back for that! And thanks for reading! 🙂
Bacon Pie Crust
Yield: Dough sufficient for 1-crust pie
You are going to need:
- 6 tablespoons unsalted butter
- 2 tablespoons solid bacon fat
- 1 cup all-purpose flour
- 1/2 teaspoon smoked salt
- 1 tablespoon ice-cold bourbon
- 2-3 tablespoons ice water
You are also going to need:
- Medium bowl
- Pastry blender
- Plastic wrap
- Rolling pin
- 9-inch pie pan
- Parchment paper
- Pie weights or dry beans
First, cut the butter and bacon fat in to small pieces and freeze for one hour.
Remove the butter and bacon fat from the freezer, and sprinkle with the smoked salt and flour.
Using a pastry blender, cut the flour and salt in to the butter and bacon fat, until the mixture is coarse crumbs. Gradually add the ice water, while stirring with a fork, until the dough just begins to come together. Gently knead the dough to form a solid ball.
Flatten the dough, and wrap the dough in plastic wrap. Freeze the dough for approximately 30 minutes or chill in the refrigerator for a few hours.
Preheat your oven to 375* F. Remove the dough from the refrigerator, and unwrap.
Roll out pie dough to fit your 9-inch pie pan. Crimp the edges.
Line the pie shell with parchment paper, and fill with pie weights or dry beans. Blink bake the pie dough in your preheated oven for 20 minutes.
Cool the pie shell on a wire rack. Remove parchment and pie weights before filling.
Fill pie crust, and bake according to your recipe.