February 25, 2018
Breakfast, Pork, Bacon,
Dairy, Vegetables, Oven Bake, Refrigerator, Stove Top, Frozen Vegetables more
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"Recipe source: Bon Appetit (February 2008)"
To make the crust: whisk first 3 ingredients (-salt) in a bowl. Using the back of a fork cut in the buyer and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoons if dough is dry. Shape dough into a disk. Wrap and chill at least 30 minutes.
Preheat oven to 400 degrees F.
Spray a 9-inch diameter pie dish with nonstick spray. Place large pieces of parchment paper on a work surface. Place dough in center; cover with second sheet of parchment paper. Roll out dough to 12 inch round. Peel off top parchment. Using the bottom parchment as an aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming high-standing rim. ***can be made one day ahead; covered and chilled.
To make the filling: cook bacon in a skillet over medium high heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. add onion and pepper to skillet and saute until almost tender (8-10 minutes). Add corn and saute until very tender (3-5 minutes).
Whisk next six ingredients (half and half - pepper)in a bowl to blend and mix in green onions and then the corn mixture. Sprinkle bacon, then cheese over bottom of crust and then pour in egg mixture.
Bake pie until filling is golden and just set in center (50-60 minutes). Let pie cool at least 30 minutes and up to one hour before serving.
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