Gluten-Free Buttermilk Bacon Pie

Bacon you say? Honey lacquered bacon? On a buttermilk custard pie? Yes, this crunchy, luxurious, bacony recipe is what you’ll dream of eating every day. We guarantee that if you serve this at your next brunch, your guests won’t stop raving about your gourmet chef skills. And how much they want the recipe.

Gluten-Free Buttermilk Bacon Pie

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Course: Brunch, Dessert
Cuisine: American
Protein: Pork
Cut: Bacon
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 people

Ingredients

Gluten-Free Pie Dough

  • 6 slices ButcherBox Bacon
  • 2 c gluten-free flour preferred - Bob’s Red Mill 1-1 baking flour
  • 2 Tbsp honey
  • 1 stick butter small cubes
  • 2 Tbsp cold sparkling water

Custard

  • 4 eggs
  • 1 c buttermilk
  • ½ c heavy cream
  • 1 tsp vanilla
  • 1 c honey

Lacquered Bacon

  • 6 slices ButcherBox Bacon
  • 2 Tbsp honey

Instructions

  • Preheat oven to 400°F.
  • Lay bacon on lined baking sheet and bake for 16 min.
  • Let bacon cool for 5 min then finely chop. Set aside.
  • Mix flour, cold cubed butter, honey and bacon until it resembles cornmeal. Gradually add cold sparkling water. Form into a disc, wrap in plastic wrap and put in refrigerator for 1-2 hours.
  • After dough has rested, roll out to ¼” thickness and place in 9” pie dish, crimping the edges.
  • Whisk all ingredients for custard together and pour into pie shell.
  • Bake at 400°F for 10 minutes. Reduce heat to 350°F and bake for 40 minutes. Reduce heat to 325°F and bake for 10 minutes. Let cool completely before cutting.

Lacquered Bacon

  • Lay bacon on lined baking sheet and bake at 400°F for 10 minutes.
  • Brush each strip of bacon with honey, then broil for 2-3 minutes.
  • Let cool. Cut bacon in half and garnish each slice of pie with a piece of lacquered bacon.
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.