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Hearty Pork Pie

 Hearty Pork Pie
My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!—Sue Bacon, Glencoe, Minnesota
6-8 ServingsPrep: 45 min. + chilling Bake: 25 min. + standing

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 1 egg, lightly beaten
  • FILLING:
  • 4 bacon strips, diced
  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 3 small onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground allspice
  • 3/4 cup water
  • 1 teaspoon beef bouillon granules
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon heavy whipping cream

Directions

  • In a small bowl, combine the flour and salt. Cut in shortening until
  • the mixture resembles coarse crumbs. Combine sour cream and egg; add
  • to crumb mixture, tossing with a fork until dough forms a ball.
  • Cover and refrigerate for 2 hours.

2 of 2

Hearty Pork Pie (continued)

Directions (continued)

  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Remove to paper towels; drain, reserving 2 tablespoons
  • drippings. Brown pork in drippings. Add onions ; cook and stir until
  • tender. Add garlic; cook 1 minute longer.
  • Sprinkle with flour, salt, pepper and allspice; stir until blended.
  • Add the water, bouillon, parsley and bacon. Cover and cook over
  • medium-low heat for 30 minutes or until meat is tender.
  • Divide dough in half; roll out one portion to fit a 9-in. pie plate.
  • Transfer to pie plate; trim pastry even with edge. Spoon filling
  • into crust. Roll out remaining pastry to fit top of plate; place
  • over filling. Trim, seal and flute edges. Cut slits in pastry; brush
  • with cream.
  • Bake at 400° for 25-30 minutes or until golden brown. Let stand
  • for 15 minutes before cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 470 calories, 28 g fat (10 g saturated fat), 97 mg cholesterol, 826 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.