Mary Berry Egg And Bacon Pie

I still remember the Sunday mornings when Mum would throw open the kitchen windows, birds chirping and bacon already sizzling in the pan. That smell — salty, smoky bacon with buttery pastry rising in the oven — that was home. And this Mary Berry Egg and Bacon Pie takes me right back there.

This isn’t just a pie. It’s a comfort blanket in a crust. Layers of shortcut bacon, whole eggs nestled like little surprises, all wrapped in flaky puff and sturdy shortcrust pastry. Whether you’re making it for brunch or a lazy dinner, it’s one of those dishes that brings silence to the table — the good kind, when everyone’s too busy enjoying.

Ingredients List

• 2 sheets frozen shortcrust pastry — forms the strong, golden base.
• 1 sheet frozen butter puff pastry — goes on top, gives that puffed, golden lid.
• 5 rashers shortcut bacon — I use smoked for extra depth.
• 4 spring onions — gives sweetness and colour.
• ¼ cup chopped parsley — freshens everything up.
• 500g sweet berry truss tomatoes — roast them and watch the flavour pop.
• 1 tbsp balsamic vinegar — adds a bit of tang.
• 2 tbsp olive oil
• ½ cup pure cream — makes the filling rich and luscious.
• 8 free-range eggs — two for the custard mix, six for cracking whole into the pie.
• 1 pinch ground nutmeg — a whisper of spice.
• 2 tbsp fresh basil leaves

(I always forget one ingredient until halfway through, but somehow it works out.)

How to Make It

1. Preheat your oven to 200°C (fan 180°C). Butter a 20cm springform tin — make sure it’s deep.
2. Line the tin with shortcrust pastry. Let it go a few centimetres up the sides. Trim and chill it in the fridge for 20 minutes.
3. Cook the bacon in a pan with a splash of olive oil until browned. Toss in the spring onions and cook for another minute. Stir in the chopped parsley and set it all aside to cool.
4. Blind bake the base: line with baking paper, fill with weights (or rice), and bake for 10 minutes. Remove weights, bake another 10 until lightly golden.
5. Layer the cooled bacon mix into the tart shell.
6. Whisk 2 eggs with the cream, nutmeg, salt, and pepper. Keep a tablespoon aside for brushing the top later.
7. Pour the egg mixture over the bacon. Use the back of a spoon to create 6 little wells, then gently crack an egg into each.
8. Top with puff pastry, pressing the edges to seal. Brush with the reserved egg mix.
9. Bake for 30–35 minutes until the top is golden and the filling just set. Let it sit for at least 5 minutes before slicing.
10. While the pie bakes, roast your tomatoes: lay them on a tray, drizzle with olive oil and balsamic, sprinkle salt and pepper, and roast for 15 minutes.
11. Serve the pie warm or cold, topped with the roasted tomatoes and torn basil.

I once dropped a finished pie face-down on the floor. We ate sandwiches that night.

Common Mistakes

Why is my pie soggy on the bottom?
You probably skipped the blind bake — trust me, don’t. It’s the key to a crisp base.

Why did my eggs overcook?
Keep an eye in the final minutes — once the whites are set, you’re done.

Why is the pastry not puffing?
Too warm before baking. Always chill it after assembly if the kitchen’s hot.

Can I make it without cream?
Yes, use full-fat milk instead — though it won’t be quite as velvety.

Did I use too much salt?
Bacon’s salty already — don’t add extra until you taste.

Storage and Reheating Tips

Fridge:
Cool the pie fully, then cover or store in an airtight container. Keeps 3 days.

Freezer:
Wrap slices tightly in foil or cling film and freeze for up to 3 months. Defrost in the fridge overnight.

Reheat:

• Oven: 175°C for 15–20 mins. Cover with foil to avoid over-browning.
• Microwave: Quick, but softens the pastry. Use low heat and short bursts.
• Stovetop: Pop in a non-stick pan, lid on, medium-low heat for 5–7 mins.

What To Serve With It

• Crisp green salad — dressed with lemon or mustard vinaigrette.
• Roasted baby potatoes — for that pub-lunch vibe.
• Pickled onions or gherkins — for sharp contrast.

If you’re feeling indulgent, a glass of cold dry cider never goes amiss.

FAQ Section

Can I prep this the night before?
Yes — assemble and chill it overnight, then bake fresh in the morning.

Can I use different herbs?
Definitely. Chives or thyme also work beautifully.

Is this pie good for picnics?
It’s brilliant cold. Just slice and wrap it in parchment.

Can I add cheese?
Absolutely — a handful of grated Gruyère or mature cheddar in the filling is divine.

Try More Recipes:

• Mary Berry Paprika Pork
• Mary Berry Suet Pastry
• Mary Berry Celery Soup