Bacon-Beet Green Pie

I love savory pies for brunch.  And every pie needs to start with a flaky, buttery crust. Here's the crust I use for all of my savory recipes...


5 T cold water
1/2 C butter
2 1/2 C flour
1/2 t salt

Mix the salt and flour together with a whisk. Cut the butter into the flour mixture with a pastry blender until you have a coarse, nearly uniform mixture. Make a well in the center and add the ice water. Mix with a fork until it comes together into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading will make the crust tough instead of crumbly.

Preheat the oven to 350 degrees. Roll the dough to about 1/8 inch thick and form the crust - or just press the crust into your pan. Prebake the crust for 20 minutes before filling and baking it.

For the filling, I cooked the bacon; I sauteed onions and chopped beet greens in butter till slightly softened; and I quickly cooked sliced brown mushrooms till they were barely softened. Spoon the beet greens, onions, and mushrooms into the prebaked crust, top with crumbled bacon, shredded parmesan cheese, and beaten egg. Sprinkle with pink Himalaya salt, cover, and bake till egg sets, approximately an hour.

Also share with the Let's Do Brunch linky party through 21stcenturyhousewife.com.