Desserts

Bacon Mushroom Savory Pie

Bacon Mushroom Savory Pie
Serves 8

For the Pie Crust
250g all-purpose flour (or cake flour)
110g chilled butter
40g chilled water
2 eggs
A pinch of salt


For the Filling
Bacon, to taste
Oyster mushrooms, to taste
Yellow oyster mushrooms, to taste
Pleurotus ostreatus (blue oyster mushrooms), to taste
Green peas, to taste
1/2 potato, diced
1/4 onion, chopped

For the Custard Mixture
38g butter
325cc fresh milk
25g all-purpose flour or cornstarch
1 egg

Time: 60 minutes

Make the pie crust: Mix all-purpose flour and chilled butter by hand. Add eggs, ice water, and a pinch of salt, then knead into dough. Chill for 30 minutes.
Prepare the filling: Heat olive oil in a pan, sauté bacon and set aside. In the same pan, sauté onion, potatoes, and peas, then add mushrooms. Season and remove from heat.
Make the custard: Mix milk, all-purpose flour (or cornstarch), and eggs. Strain and heat over low heat, stirring until thickened. Remove from heat and stir in butter.
Prepare the pie crust: Roll out the chilled dough on a floured surface, then fit it into a pie dish.
Pierce the crust: Use a fork to prick holes in the pie crust to help it bake evenly.
Assemble and bake: Fill the crust with the prepared filling, pour the custard over, covering the ingredients. Bake in a preheated 180°C oven for 20-25 minutes until the surface is lightly browned.