Start your morning off right with this irresistible Deep Dish Breakfast Pie! Featuring a flaky, buttery crust, a rich eggy filling packed with crispy hash browns, savory sausage, and melty cheese, it’s topped with a fun and delicious bacon lattice. Perfect for brunch or meal prep, this hearty breakfast pie will have everyone coming back for seconds!
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Brunch is hands down my favorite meal, and if there’s one thing I can’t resist, it’s pie. So naturally, I had to find a way to combine the two—and that’s how this Deep Dish Breakfast Pie was born. Imagine a golden, flaky crust filled with all your morning favorites, baked to perfection and bursting with flavor. It’s the ultimate brunch showstopper, perfect for cozy weekends or a special gathering. Trust me, one slice and you’ll be wondering why you didn’t make this sooner!
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Contents
Why You’ll Love Deep Dish Breakfast Pie
- It’s perfect for brunch! You can make and parbake the crust, cook the hash browns, and pre-bake the bacon strips a couple days in advance, then assemble and bake a couple of hours before you want to serve brunch.
- It’s easy to customize with whatever kind of sausage or cheeses you like!
- It’s a true brunch showstopper, especially with the stunning bacon lattice top that adds both flavor and wow-factor!
Tips for Success
- Chill the pie crust before baking. That ensures the butter is solid before it hits the oven, so its water content can turn to steam and make the pie crust flake up, before the fat content in the butter has a chance to melt out. Even so, I always recommend putting the pie pan on a baking sheet just in case any butter does leak out.
- Make sure your fillings are cool before putting them in the crust, or the butter in the crust might melt out.
- Press the crust right on the bottom and up the edges of the pie pan. Make sure there aren’t any gaps or air bubbles between the crust and pan, or the crust won’t bake properly.
- Fill the crust with dry beans, sugar, or ceramic baking beans right up to the top. This keeps the crust from slumping down as it par-bakes. Most sets of ceramic baking beans aren’t enough to blind bake a pie crust—you’ll likely need 4–5 sets.
- You can use any pie crust you like, but I highly recommend using my Ultimate Flaky Pie Crust recipe. It’s easy to make, and my folding technique yields dozens of delicious, crisp, and flaky layers. For a savoury pie, I like making it with a 50/50 combo of butter and lard.
- Don’t skip sprinkling the cheese on the bottom. That creates a moisture barrier, preventing the crust from soaking up too much liquid from the filling.
Ingredients to make Deep Dish Breakfast Pie
- Sausage Use any kind of ground sausage you like. My favourite is chorizo!
- Hash Browns I like using frozen diced hash browns because it’s simple and easy. You could also boil potatoes and then dice them after they cool down.
- Cheese Use any grated cheese(s) you like!
- Bacon A good-quality bacon is a must, in regular strip shapes. If the bacon has too much fat or the strips are too irregular, it might be difficult to weave the strips into a lattice or the strips could fall apart.
FAQ
Can I make this ahead?
You can make and par-bake the pie crust in advance, then keep it tightly wrapped at room temperature for up to 3 days. You can also bake the bacon strips, cook the hash browns, and fry the sausage crumbles and store them in the fridge for up to 3 days, then assemble and bake the pie a couple of hours before you want to serve it.
Can I freeze Deep Dish Breakfast Pie?
Yes. Tightly wrap it in plastic wrap, and freeze for up to 3 months. When you’re ready to serve it, unwrap the pie, place it in a pie pan on a baking sheet, cover the top with aluminum foil, then heat in a 350ËšF oven for 30–35 minutes.
Can I make this gluten-free?
Yes, just use your favourite gluten-free pie crust recipe instead of my Master Pie Crust, and proceed with the recipe as written. Just make sure that all of the fillings are gluten-free. Some sausages contain gluten, and while bacon is usually gluten-free some kinds have flavours or additives that contain gluten.
Ingredients
Method
- Preheat the oven to 375ËšF, and poke holes along the bottom of the crust with a fork. Line the entire crust with a crumpled-up piece of parchment paper, and fill the crust to the top with uncooked beans, rice, sugar, or ceramic pie weights.
- Leave the crust in the refrigerator until the oven is preheated, and for at least 15 minutes. This prevents the crust from shrinking in the oven.
- Bake the crust until the edges are beginning to turn golden, about 15–16 minutes. Remove the beans, rice, sugar, or pie weights along with the parchment paper. Return it to the oven for another 3–5 minutes or until the bottom of the crust no longer looks shiny.
- While the crust is still hot, sprinkle a thin layer of grated cheese along the bottom to help prevent the filling from absorbing into the crust and making it soggy. Reserve the rest of the grated cheese for the filling. Allow the crust to cool.
- Preheat the oven to 350˚F. Line a large rimmed baking sheet with aluminum foil or parchment paper. Bake for 6–10 minutes until cooked through, but still fairly soft and pliable. You don’t want to bake all the way to crispy at this point, or you won’t be able to weave the strips into a lattice to top the pie. Drain the bacon strips on some paper towel.
- Heat a skillet or frying pan to medium-high, and add the oil. Squeeze the meat out of the sausage casings into the frying pan. Break up into smaller pieces as you brown the sausage until fully cooked. Set aside to cool.
- Heat oven to 400ËšF. Whisk together the eggs, milk or cream, salt, and pepper.
- Sprinkle a layer of sausage on the bottom of the crust, followed by the hash browns and the remaining cheese. Carefully pour the egg mixture over the fillings.
- Bake for 30–35 minutes, or until it looks about 80–90% done (the filling should still be a little jiggly but starting to set). Arrange the bacon strips on top in a lattice (like a traditional pie crust top).
- Bake for a further 10–15 minutes. A toothpick inserted into the filling should come out clean, and the crust should be golden brown. If the crust is browning too quickly before the filing is done, put a piece of aluminum foil on top.
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