This recipe for bacon and egg pie has stood the test of time. Its an old-fashioned recipe with pastry top and bottom so you can pick up a slice and eat it in your fingers. A light-as-a-feather shortcrust pastry case is packed with tasty bacon and whole eggs and oven-baked in a creamy egg custard filling. Hand on heart, this is the best bacon and egg pie you will ever eat!
Hey there pie lovers! If you’ve ever whipped up a mouthwatering egg and bacon pie and wondered “Can I freeze this bad boy for later?”—well, you’re in for a treat. The quick answer? Heck yeah, you can freeze egg and bacon pie! It’s a total game-changer for busy folks, party planners, or anyone who just don’t wanna let a single slice go to waste. In this guide, we’re gonna dive deep into how to do it right, keep that flaky crust and savory filling on point, and make sure you’ve got a delicious meal ready whenever the craving hits. So, grab a coffee, and let’s chat about preserving this classic dish!
Why Freezing Egg and Bacon Pie Is a Total Win
Before we get into the nitty-gritty, let’s talk about why freezing this pie is such a brilliant idea. I mean, who hasn’t been in a pinch for a quick breakfast or a crowd-pleasin’ brunch dish? Freezing lets you prep ahead, save leftovers, and honestly, just makes life a tad easier. Here’s why we at [Your Blog Name] are obsessed with this hack:
- Time-Saver Extraordinaire: Bake once, eat multiple times. Ain’t no way I’m making a pie from scratch every dang week!
- Party Prep Made Easy: Got a potluck or family gathering? Freeze a pie now, and you’re the hero later.
- No More Waste: Leftovers? Freeze ‘em instead of tossin’ ‘em. Your wallet and your tummy will thank ya.
- Craving Crusher: Got a sudden hankering for that bacon-y goodness? Pull one outta the freezer, and you’re set.
So now that we’re sold on the idea, let’s figure out how to freeze this pie without turnin’ it into a soggy mess.
Can You Freeze Egg and Bacon Pie? Yes, But Do It Right!
Alright let’s get down to business. Yes, you can absolutely freeze egg and bacon pie whether it’s a whole pie or just a few slices. But, there’s a right way to do it to keep that crust flaky and the filling delish. I’ve messed this up before—think soggy bottoms and weird textures—so trust me when I say followin’ these steps is key.
Step 1: Cool It Down, Like, Completely
First things first, you gotta let that pie cool all the way down after baking. I’m talkin’ room temperature, no steamy bits left. Why? ‘Cause if you wrap it up while it’s still warm, you’re gonna trap moisture, and that’s a one-way ticket to a mushy crust. Pop it in the fridge for a few hours or even overnight if you’ve got the time. Patience is your pal here.
Step 2: Wrap It Up Tight
Once it’s cool, it’s time to wrap that baby up. Freezer burn is the enemy, and we ain’t lettin’ it win. Grab some plastic wrap and press it right onto the surface of the pie—don’t leave no gaps. Then, add a layer of aluminum foil over that for extra protection. If you’re freezing slices, cut the pie now, wrap each piece individually, and maybe slip some parchment paper between ‘em so they don’t stick together. Pro tip: Pop the whole thing or the slices into a freezer-safe bag or container for even more safety.
Step 3: Freeze It Flat
Here’s a lil’ trick I picked up after stackin’ pies all wrong. Lay the pie or slices flat on a baking sheet to freeze initially. This keeps everything nice and even, no weird shapes or squished bits. Once it’s solid—usually after a couple hours—you can stack ‘em or move ‘em around in the freezer to save space.
Step 4: Label Like a Boss
Don’t be like me and forget what’s what in the freezer. Grab a marker and slap a label on there with the date you froze it and what it is. “Egg & Bacon Pie, Oct 2023” works just fine. Trust me, six weeks from now, you won’t remember if it’s pie or pot roast in that foil!
How Long Can You Freeze Egg and Bacon Pie?
Now, you’re prob’ly wonderin’, “How long can I keep this pie in the deep freeze?” Good question! Here’s the breakdown on freezer timelines, based on how you’re storin’ it. I’ve put it in a handy table so you don’t gotta guess.
| Pie Component | Freezer Life |
|---|---|
| Whole Baked Pie | 2-3 months |
| Individual Slices | 2 months |
| Unbaked Pie Dough | 3-6 months |
| Baked Pie Shell (No Filling) | 1-2 months |
| Assembled Unbaked Pie | 1 month |
For the best taste and texture, aim to use up a fully baked pie within 2-3 months. After that, it might still be safe to eat, but the quality could dip a bit—think less crispy crust or slightly off flavors. If you’re lookin’ for longer storage, freeze the dough or shell separately, then assemble and bake fresh when you’re ready. That’s how I’ve gotten the best results for big holiday meals!
Thawing Your Frozen Egg and Bacon Pie: Don’t Mess This Up
Alrighty, you’ve got your pie frozen, and now it’s time to eat. But hold up—thawing is where a lotta folks go wrong. You can’t just leave it on the counter all day or zap it without a plan. Here’s how to thaw safely and keep it tastin’ like it just came outta the oven.
- Fridge Thawing (The Best Way): Pop the pie or slices in the fridge overnight, or even up to 2 days for a whole pie. This slow thaw keeps the texture on point and avoids any food safety drama. It’s my go-to method when I’m plannin’ ahead.
- Room Temp for Slices: If you’re just thawin’ a slice or two, lettin’ ‘em sit at room temp for 1-2 hours works fine. But don’t do this for a whole pie, and don’t leave it out longer than 2 hours—bacteria loves that kinda window!
- Cold Water Trick: In a pinch, you can submerge the wrapped pie in cold water, changin’ the water every 30 minutes. This speeds things up a bit, but keep an eye on it.
- Microwave Defrost (Last Resort): For slices only, use the defrost settin’ on your microwave. Check it often and don’t let it start cookin’. I only do this when I’m desperate, ‘cause it can mess with the texture.
Word of caution: Don’t thaw at warm temps or leave it sittin’ out too long before reheatin’. Egg-based stuff can get dicey if not handled right, and we don’t want no tummy troubles.
Reheating Egg and Bacon Pie: Bring Back the Magic
Once it’s thawed, you gotta reheat that pie to get back that flaky crust and warm, savory fillin’. I’ve tried a buncha ways, and here’s what works best to make it taste fresh-baked.
- Oven Reheating (Top Pick): Preheat your oven to 375°F (or about 190°C if you’re metric). Pop the thawed pie in for 20-25 minutes till it’s hot and the crust starts brownin’ a bit. If it’s still frozen, wrap it in foil to avoid dryin’ out and bake at 325°F for 30-40 minutes. This method’s my fave for that just-made vibe.
- Toaster Oven for Slices: Got just a slice? Heat it in a toaster oven at 325°F for 10-12 minutes. Super quick and keeps the crust crisp.
- Microwave (Quick Fix): For thawed slices, zap ‘em in 30-second bursts till hot. It’s fast, but the crust might get a lil’ soft. I use this when I’m starvin’ and can’t wait.
- Skillet with Butter: Wanna get fancy? Fry a slice in a hot skillet with a pat of butter. It recrisps the bottom crust like nobody’s business. Takes about 5 minutes per side.
- Steamin’ Option: If you’ve got a steamer basket, steam slices for 5-10 minutes till warm. It keeps the fillin’ moist, though the crust won’t be as crunchy.
After heatin’, let it sit for 5 minutes before diggin’ in. That lets everything settle and avoids burnin’ your mouth—been there, done that!
Potential Pitfalls: What Could Go Wrong?
Now, I ain’t gonna sugarcoat it—freezin’ egg and bacon pie ain’t always perfect. There’s a couple things to watch out for so you don’t end up with a bummer of a meal.
- Rubbery Eggs: Sometimes, the egg fillin’ can get a bit tough or rubbery after freezin’ and thawin’. It don’t happen every time, but it’s more likely if the eggs are overcooked to start with or if you thaw too fast. Keepin’ the fillin’ more custard-like (not too watery) helps.
- Soggy Crust: If you didn’t cool the pie proper before freezin’, or if moisture sneaks in durin’ storage, that buttery crust can turn gummy. Wrappin’ tight and reheatin’ in the oven usually fixes this.
- Freezer Burn: If air gets to the pie, you might get dry, weird-tastin’ spots. Double-wrap and use freezer-safe stuff to avoid this headache.
- Spoilage Signs: Before eatin’, check for funky smells, soggy or weepy crust, watery fillin’, or any weird colors or fuzz. If it looks or tastes off, toss it. Better safe than sorry!
I’ve had a pie or two go south ‘cause I rushed the coolin’ step, so learn from my oopsies and take your time.
Tips for Making a Freezable Egg and Bacon Pie
If you’re bakin’ with freezin’ in mind, there’s a few tweaks you can make to ensure your pie holds up like a champ. Here’s what I’ve found works wonders.
- Beef Up the Crust: Chill your dough real good before and after shapin’ it. Brush an egg wash on the bottom and sides to seal it against moisture. You can even blind-bake the crust for 5 minutes before addin’ the fillin’ for extra crispness after reheatin’.
- Thicken That Fillin’: Add an extra egg yolk or two to the custard mix. It makes the fillin’ more stable when frozen, so it don’t separate or get watery.
- Underbake a Smidge: Bake the pie just a tad less than usual—maybe 5 minutes shy of done. That way, when you reheat, it won’t overcook from carryover heat.
- Cool Like a Pro: Let it cool at room temp for at least 2 hours so the custard sets solid before freezin’. Rushin’ this is a recipe for disaster, trust me.
With these lil’ hacks, your pie will come outta the freezer tastin’ almost as good as the day you made it.
Freezing Components Separately: Is It Worth It?
Here’s a thought—sometimes, freezin’ the parts of the pie separately can give ya better results, ‘specially if you’re plannin’ long-term storage. I’ve done this when I wanna keep things fresh for a big event.
- Pie Dough: Roll out your dough, wrap it tight, and freeze for up to 6 months. Thaw in the fridge when you’re ready to assemble.
- Baked Shell: Par-bake the crust, cool it, wrap it, and freeze for 1-2 months. This keeps it crispier than freezin’ a whole assembled pie.
- Fillin’ Alone: Cook the egg custard fillin’, cool it completely, portion into bags or ramekins, and freeze. Leave a bit of headspace in containers for expansion. Thaw overnight in the fridge before usin’. This can last longer than a whole pie—sometimes up to 3 months.
This method takes more plannin’, but it’s great if you wanna assemble and bake fresh right before servin’. I’ve used this for holiday brunches, and folks couldn’t tell it wasn’t made that day!
The Big Benefits of Freezing Egg and Bacon Pie
Let’s wrap up the “why” behind all this effort. Freezin’ this pie ain’t just about storage—it’s about makin’ life tastier and easier. Here’s what you gain:
- Make-Ahead Magic: Bake a bunch at once for quick meals down the road. Perfect for busy weeks when cookin’ feels like a chore.
- Party Plannin’ Power: Get pies ready way in advance for gatherings. More time to sip mimosas instead of stressin’ in the kitchen.
- Money Savin’: Buy ingredients on sale, bake when you’ve got time, and freeze for later. It’s like investin’ in future meals!
- Waste Reduction: Got extras? Freeze ‘em instead of lettin’ ‘em spoil. I hate throwin’ out good food, and this fixes that.
- Instant Comfort: Cravin’ pie on a random Tuesday? Thaw and reheat, and you’ve got comfort food without the hassle.
I remember freezin’ a pie for a last-minute brunch with friends, and it saved my bacon—pun intended! They raved ‘bout how fresh it tasted, and I just smirked knowin’ it was a freezer find.
Final Thoughts: Keep That Freezer Stocked!
So, there ya have it—everything you need to know about freezin’ egg and bacon pie. It’s totally doable, super handy, and with a lil’ care, you can keep that savory goodness just as yummy as the day you baked it. Whether you’re a meal-prep ninja, a party host, or just someone who loves pie too much to let it go bad, this trick’s got your back.
Got your own freezin’ tips or a killer egg and bacon pie recipe? Drop ‘em in the comments below—I’d love to hear how you make this work in your kitchen! And if you found this guide helpful, share it with your pie-lovin’ pals. Let’s keep the freezer full and the meals easy, y’all!
What you will need
For the pastry you will need a large mixing bowl. I like to use an old-fashioned earthenware bowl because it is large enough to get your hands in without the flour messing out all over the counter.
Of course, if you prefer, you could use a food processor to mix the pastry instead. It does save a few minutes if youre in a hurry.
For rolling the pastry you will need a rolling pin. I like a heavy marble one – Ive had mine for years and its still going strong.
To bake the pie you will need a 9″ round pie dish.
And finally, for frying the bacon, you will need a frying pan.
**You can get the complete list of ingredients and measurements for making this bacon and egg pie on the printable recipe card at the end of this post**
This is what you will need to make the filling.
- Bacon – you could use either streaky bacon or back bacon. It should be cut into smallish pieces and fried until it is starting to crisp.
- Eggs – there are quite a lot of eggs in this pie. Six of them will be broken (whole) onto the filling, the remaining 2 will be mixed with the milk and cream to form the custard.
- Milk – I like to use full-fat milk, but semi-skimmed will work just as well for this recipe.
- Cream – double or heavy cream if possible, but you could use single cream instead if thats all you have.
- Salt and black pepper – for seasoning.
And of course, you will need some pastry. I havent taken a photo of those ingredients, but they are:
- Flour – plain flour please – dont use self-raising flour – we dont want the pastry to rise.
- Butter – butter gives a better flavour, but if you only have yellow margarine you could use that instead.
- Salt – for seasoning
- Water – to bind the pastry.
If you prefer you could use ready-made shortcrust pastry from the supermarket instead.
Skip these steps if you are using ready-made pastry.
Place the flour, salt and cubed butter into a large mixing bowl.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Mix in most of the water until the dough starts to come together in a shaggy ball. Add the remaining water a few drops at a time only if the mixture seems too dry.
Press the dough together gently until it forms a soft ball. Do not knead the dough – handle it as little as possible.
Place the ball of dough into a plastic bag or wrap it in plastic film and place it in the refrigerator for half an hour to rest.
This dough can be left in the refrigerator for up to 3 days, or frozen for up to 3 months. Allow it to come to room temperature before rolling and using.
If you prefer, you can make the pastry in a food processor as follows:
- Place the flour, salt and cubed butter into the bowl of a food processor fitted with a metal S-blade.
- Pulse the mixture until the flour is incorporated and the mixture resembles breadcrumbs.
- Add most of the water and pulse again until the dough starts to come together. Add the remaining water only if necessary.
- Tip the dough out of the food processor onto a clean work surface and press it gently together into a ball. Do not knead.
- Cover the dough with plastic and place it into the refrigerator to rest for half an hour.
Old Fashioned Bacon and Egg Pie
Theres a bit of debate around whether this is a bacon and egg pie, or an egg and bacon pie! To be honest, it doesnt really matter. As long as you have a light flaky pastry crust, filled with tasty rashers of bacon and whole eggs, you can call it whatever you like. Ive even heard it being referred to as a breakfast pie! One thing is for sure though – once youve tasted a slice of this proper bacon and egg pie, you will be calling it your favourite pie.
When I was about 7 or 8 my Granny came to live with us. She loved baking and Fridays very quickly became Grannys baking day. I used to look forward to Friday and getting home from school to see what shed been baking.
One of the things she made was her Feather Cake. Unfortunately, I never got the recipe for that, but it was the lightest of cakes, baked in a square tin and served by the chunk instead of a slice. A slab of that cake was just what you needed after a day at school.
When blackberries were in season I was sent out with a jam jar to collect the essential ingredients for her blackberry and apple pie. I still remember the taste of it to this day. Rich flaky pastry filled with slices of tart baking apples fresh from the market and oozing with purple juice from the blackberries.
I remember baked egg custard covered in nutmeg. She always kept a whole nutmeg in the pantry to grate over the top. And rice pudding covered with a brown skin… the list goes on.
My favourite, however, was her old-fashioned homemade bacon and egg pie. I call it old-fashioned, but to me, that was a proper pie. With shortcrust pastry on both the top and the bottom. A slice of that pie was a meal in itself and you needed very little in the form of accompaniments.
The bacon and egg pie was reserved for special occasions when we had guests. It was placed in the centre of the table, decorated with a pastry leaf and surrounded with salads. Sticks of celery in a glass of cold water to keep them crispy. Lettuce, tomatoes and baby potatoes. Simple fare by todays standards, but to me, in those days, it was a feast.
This is the ultimate bacon and egg pie. Its what I call a proper pie, in that it has pastry on the top and the bottom so that you can pick a slice up in your fingers to eat it. It also contains whole eggs, broken on top of crispy fried bacon that is layered on a pastry base. The whole dish is then filled with a mixture of beaten eggs, milk and cream before being allowed to bake and set in the oven. The eggs cook inside the pie and end up looking as though you have filled the pie with hard-boiled eggs.
- Prep time – 30 minutes (if you use ready-made pastry it will take a lot less)
- Cooking time – 30 minutes
- Yield – 1 x 9″ diameter pie
- Calories – 333 per slice
BACON AND EGG PIES, CHEAP, QUICK, EASY AND FREEZABLE
FAQ
Can I freeze bacon and egg pie?
Recipe Notes:
Leftovers – Bacon and egg pie is excellent the next day and can even be served cold. If you’re looking for a quick and easy breakfast or lunch, you can even freeze your pie then thaw and reheat it in the microwave for a meal on the go. Freeze for up to 3 months.
Can you freeze cooked egg and bacon?
Fill each wrap with two tablespoons of scrambled egg and one crumbled or torn-up strip of bacon. Wrap in wax paper, and place in a freezer-safe bag or tub. Freeze until ready to serve. To serve, remove the wrap from the wax paper, and place it on a microwave-safe plate.
How long will a bacon and egg pie last in the fridge?
Pie will keep in a covered container in the fridge for 2-3 days. You can use shortcrust or flaky puff pastry.
Can you freeze an egg pie?
We suspect that it is possible to freeze leftovers of the pie, but would caution that in some cases cooked eggs can turn slightly rubbery on defrosting.