It’s been a while since I last shared a Yama Kitchen recipe with you so I’m really happy to be back here with some yummy bites and thoughts. Today’s food-spiration is really special to me because this is the kind of recipe that took forever for me to try out. There are certain recipes that are said to be very difficult to make hence I spend days, weeks or even months researching and making sure I learn how to avoid mistakes. This is how I made pie crust for the first time a couple years ago. I was afraid of it but then one day, I decided, it was crazy not to make something out of fear. What’s the worse that could happen? “We don’t eat it,” I said to myself calmly. Pie is the kind of thing that once you learn how to make at home, you never go back to the store-bought ones (maybe rarely) because homemade pie is just priceless. 🙂 There are only a couple key points you need to know in order to get a flaky, buttery result, and that is temperature and high-quality ingredients which there are very few of. The emphasis is on the butter, really because that’s the soul of the pie be it sweet or salty. I either like to use Irish or Danish butter. Sometimes I can even find Italian ones that are really good but I like to make sure it’s unsalted. And then there’s temperature: we need everything to be really cold in order to get a nice crust. That’s why I highly encourage you to only remove butter from the fridge right before making the crust. Don’t let it sit on the counter and become soft. I also suggest using either a food processor, a fork or a pastry cutter for combining the ingredients. This way the butter won’t be able to warm up by your touch (so fast).
Don’t be afraid of taking a chance at this yummy dish. It’ll worth every minute spent in the kitchen.
225 g flour
125 g butter (cut into cubes, cold)
pinch of salt
2-3 tbsp. ice-cold water
For the filling
300 ml cream
2 red onions
6-8 slices of bacon, chopped
salt and pepper to taste
What you do
- Mix together the flour and salt. Add the butter and using a fork or a pastry cutter crumble everything together until it becomes a sand-like consistency. Add just as much water as needed to combine the pastry and collect the crumbles into a ball shape. At this point, you can use your fingers. Cover pastry with plastic wrap and put into the fridge for about 30 minutes to rest.
- Until your pastry is resting make the filling: in a pan fry up the chopped bacon and add the sliced red onions. Cook them on medium-high heat until they caramelize. Set aside.
- Mix together the heavy cream and the eggs. Add salt & pepper to taste and set aside. Keverd össze a tejszínt és a tojást, ízesítsd egy kis sóval és borssal, tedd félre ezt is.
- After 30 mins roll out the pie crust on a floured surface. Transfer it into a pie tin or paper baking form and make sure it covers every inch of the tin. Remove access and if you want to, reuse it by rolling it out again and placing it on parts where the crust may be thinner. I prefer a thicker crust so I usually use up every bit of the crust. 🙂
- It’s time to pre-bake. Place parchment paper onto the tin and push it down with baking beans or regular dry beans. This process is also called “blind baking” and it should be done at 170 degrees Celsius for 15 mins.
- After blind baking, remove tin from oven and fill it with the bacon and onion mixture, then pour egg and cream mixture over it.
- Put it back into the oven for about 30-40 mins at 180 degrees Celsius or until the top becomes golden brown.
- Let it cool for about 15 mins and then it’s ready to be sliced up. 🙂 Serve with green salad.