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The one merit of gluten is that is does make sensational pastry – what a pity it is massively high carb, contains anti-nutrients, adds to inflammation, which isn’t a great thing to have quietly burning away so, for me gluten-based pastry is really not worth eating. 

But even after giving it up I still miss a good pie.

In previous posts I have conquered pastry and used this for tarts and quiches, but never for a fully enclosed – pastry top and bottom, pie.  

Well, that’s changed now.  Bacon and Egg pie – nailed!

Bacon and Egg Pie

Rustic looking and totally delish!

Big Pie

This recipe needs care and patience.  It is fiddly, it tears easily and can burn quickly but if you keep your cool, (and watch the oven) then a reallyo, truleyo gluten-free, grain-free pie is the result. 

So what are you waiting for?

Bacon & Egg Pie - Grain-free, Gluten-free, LCHF

  • Servings: 5-6
  • Difficulty: Easyish - Patience Required
  • Print

1 1/3 c almond meal
1/3 c tapioca Flour
1 egg, free range
125g butter, cold and chopped into small pieces
1/4 tsp salt

  • Preheat oven to 170C/325F. Pie dish = 15cm/6in x 22cm/81/2in
  • Place the almond meal, tapioca flour & salt in a food processor and pulse to mix.
  • Add the rest of the ingredients and mix until just combined.  The texture should be crumbly and buttery.
  • Tip out onto cling firm and shape into two rectangles, one should be about 2/3 of the mix.  This is for the bottom.  You’ll use the other for the top.
  • Place in the fridge for 15 minutes.
  • Take each pastry parcel out, and open the package at the sides and use your hand to flatten out the rectangle a bit.  Open up then fold each end in on its self to make a smaller rectangle, re-wrap and place back in the fridge for another 10 minutes to rest.
  • Repeat with the other parcel.This is where you need to take some care and have patience!
  • To roll out the bottom of the pie pastry – use the larger piece of pastry. Open the cling wrap package, leaving that on, layer this between two pieces of parchment or baking paper. Carefully and patiently roll the pastry out to fit the bottom and sides of your pie dish.
  • Remove the top parchment/baking paper and keeping the bottom (you still have the cling wrap layer, lift the whole lot over and onto the pie dish and shape to fit the dish.  Trim any pastry that is too high.
  • Place back into the fridge for another 10 minutes, with a fork prick holes across the bottom of the pastry  then bake in the oven for 15 minutes until just starting to colour.  Remove and cool.
  • Repeat the rolling instructions for the top, making it large enough to fit. Leave in the fridge until you are ready to assemble the pie ingredients into the cooled base.

Pie Ingredients

7 free range eggs – 6 for the pie and one for the egg wash for the top of the pie
5 rashers of bacon, free range – chopped into small pieces
1 medium shallot – finely slice
1/2tsp chilli flakes – more or less to taste.
A few grinds of pepper

  • Place the chopped shallots on the bottom of the pie base.
  • Top with the chopped bacon.
  • Add the eggs evenly,they should be whole.
  • Sprinkle with the chilli and pepper to taste.
  • Mix the last egg with a fork and spread about half over the pie base as you only need a small amount as the egg wash for the top of the pie.
  • Carefully peel back the parchment/baking paper from the rolled out pastry and lower onto the pie.
  • The unpeel the cling wrap. The pastry will most likely break in places – it is so delicate, just place the pieces back on the pie top
  • Use a pastry brush to paint the egg wash on the top of the pastry.
  • Trim the rough edges.
  • Bake for 25 minutes.
  • If you find the edges getting too brown, cover with pieces of foil.
  • Note that because of the high butter content in the pastry as it cooks it make bubble up, this is normal.
  • Once the pie is light brown, remove from the over, leave to cool for about 5 minutes before slicing.
  • Enjoy!