Bacon and Egg Pie with Buttery Shortcrust

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A traditional Australian savory pie filled with smoky bacon, fluffy eggs, and creamy cheese encased in a tender homemade shortcrust pastry. This Australian-inspired breakfast recipe, ready in about 90 minutes, layers all-purpose flour, unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup (cold, cubed) unsalted butter
• 1/4 cup cold water
• 1 tsp salt
• 8 slices, chopped bacon rashers
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 tsp black pepper
• 1/4 tsp mustard powder

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the shortcrust pastry, combine 2 1/2 cups all-purpose flour and 1 tsp salt in a large bowl. Add 1 cup cold cubed unsalted butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
2. Step 2: Gradually add 1/4 cup cold water, mixing gently with a knife until the dough just comes together. Form into a ball, wrap in cling film, and refrigerate for 30 minutes.
3. Step 3: Preheat oven to 375°F. In a skillet over medium heat, cook 8 chopped bacon slices until crisp, about 5-6 minutes. Drain on paper towels.
4. Step 4: Hard boil 4 of the large eggs by placing them in boiling water for 10 minutes. Cool, peel, and quarter.
5. Step 5: Roll out two-thirds of the chilled dough on a floured surface to line a 9-inch pie dish. Spread the cooked bacon evenly over the base.
6. Step 6: Arrange the quartered hard-boiled eggs on top of the bacon, then sprinkle 1 cup shredded cheddar cheese over everything.
7. Step 7: Beat the remaining 2 eggs with 1/2 cup heavy cream, 1/2 tsp black pepper, and 1/4 tsp mustard powder. Pour this custard mixture evenly over the filling.
8. Step 8: Roll out the remaining dough to form a lid, place it over the pie, pinch edges to seal, and cut a small slit on top to vent.
9. Step 9: Bake for 40-45 minutes until the pastry is golden and the filling is set. Let cool slightly before serving.