Savory Tomato and Bacon Pie
- 375g all-purpose flour (2.5 cups US), 250g cold unsalted butter, cut into small pieces (1 1/8 cups US), 400g diced fresh tomatoes (2.5 cups US), 375ml heavy cream (1.5 cups US), 250ml whole milk (1 cup US), 125g graham cracker crumbs (1 cup US), 170g diced bacon (6 slices US), 3 large eggs, 60ml ice-cold water (1/4 cup US)
1. Preheat your oven to 190°C or 375°F.
2. In a large mixing bowl, combine flour, graham cracker crumbs, and cold butter. Use your fingers or a pastry blender to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice-cold water, mixing until the dough comes together in a ball.
4. Roll out the dough on a floured surface to a thickness of about 3mm or 1/8 inch.
5. Transfer the dough to a 23cm or 9-inch pie dish and trim the edges to fit.
6. In a separate bowl, whisk together eggs, milk, and heavy cream.
7. Arrange diced bacon in the pie crust, leaving a 2.5cm or 1-inch border around the edges.
8. Pour the egg mixture over the bacon, followed by diced tomatoes.
9. Fold the edges of the pie crust over the filling, pressing gently to seal.
10. Brush the crust with a little water and bake for 35-40 minutes or until the crust is golden brown and the filling is set.
- pastry blender
- mixing bowl
- rolling pin
- pie dish
- whisk
- cutting board
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