We had a bacon Thanksgiving so a friend gave me this awesome recipe for a bacon pie crust. It was perfect for this cranberry apple pie. I'm thinking it would also be good in a chicken pot pie.
Ingredients:
1 tsp Kosher salt
2/3 cup cold water
4 oz thick cut bacon; finely diced and frozen (4-5 strips)
4 cups all-purpose flour
1 cup unsalted butter, cut into 1/4 inch thick slices and chilled
Directions:
- For the Crust: In a small bowl, stir the Salt into the Cold Water until it dissolves. In a separate bowl, use your hands to toss the Bacon with Flour until well coated. Pulse the Flour and Bacon in a food processor until coarse crumbs form. Return mixture to large bowl. Add the Butter to the Flour mixture and then press in the Butter with your fingertips until coarse crumbs form with a few bigger pieces remaining. Add the Salted Water all at once, and quickly gather the dough with your hands into a large, shaggy clump. Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap, and chill until firm, at least 1 hour and up to 3 days.
