71. BACON and EGG PIE with BLACK PEPPER CRUST

Serves six


Single Flaky Black Pepper Pie Crust
1 1/4 cups unbleached all-purpose flour
1 to 1 1/2 teaspoons freshly cracked black pepper
3/4 teaspoons salt
2 tablespoons unsalted butter, cut into small cubes, well chilled
4 tablespoons lard, well chilled
2 tablespoons vegetable shortening, well chilled
3 to 4 tablespoons ice water

Filling
6 thick slices of bacon, chopped and cooked crisp
4 large eggs, lightly beaten
1 1/2 cups heavy (whipping) cream or half-and-half
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper
One or two pinches of freshly grated nutmeg

Grease a 9-inch pie pan.

Prepare the pie crust. In a food processor, pulse together the flour, pepper, and salt, then scatter the butter over it and quickly pulse several times just to submerge the butter in the flours. Scoop the lard and shortening into small spoonfuls and scatter them over the flour-butter mixture; pulse again quickly several more times until they disappear into the flour too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.

Dump the mixture into a large bowl or onto a pastry board. Lightly rub the dough with your fingers, adding more water a tablespoon at a time. When the dough holds together if compacted with your fingers, it’s ready. Pat the dough into a flat disk. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Roll out the dough on a floured board into a thin round an inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Crimp the edge decoratively, then refrigerate it for at least 15 minutes longer.

Preheat the oven to 425˚F. Partially bake the crust until just beginning to color, 6 to 8 minutes. Cool briefly. (The pie shell can be prepared to this point a day ahead.) Reduce the over temperature to 375˚F.

Scatter the bacon over the pie shell. Whisk together the eggs, cream, mustard, salt, pepper, and nutmeg until completely combined and pour in the pie shell.

Bake for 25 to 28 minutes, until puffed and lightly browned and a small thin knife inserted in the center comes out clean. Let sit for at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.


courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 218-219.