This classic Delia Smith bacon and egg pie is a comforting British bake with crisp pastry, a rich savoury filling, and a beautifully set custard. The texture is hearty yet tender, with smoky bacon, soft eggs, and creamy notes in every slice. It is straightforward to make, even for beginners, and feels wonderfully rewarding once baked. From start to finish, allow around 1 hour 30 minutes including cooling.
Ingredients
For the pastry base
- 225 g plain flour
- 100 g cold unsalted butter, diced
- A pinch of salt
- Cold water, about 2 to 3 tablespoons
For the filling
- 200 g streaky bacon, cut into small pieces
- 6 large eggs
- 150 ml double cream
- 150 ml whole milk
- Salt, to taste
- Freshly ground black pepper
For finishing
- Butter, for greasing the tin
How to Make Delia Smith Bacon And Egg Pie
- Preparing the oven and tin:Preheat the oven to 190°C, or 170°C fan. Lightly grease a 23 cm loose bottomed fluted tart tin and set it aside.
- Making the pastry:Place the flour and salt into a bowl. Rub in the cold butter using your fingertips until the mixture resembles fine breadcrumbs. Add the cold water gradually, mixing with a knife until the dough comes together. Bring it into a smooth ball, wrap, and chill for 20 minutes.
- Blind baking the base:Roll out the chilled pastry on a lightly floured surface and line the prepared tin. Prick the base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes until lightly golden.
- Preparing the filling:While the base bakes, gently fry the bacon in a pan until just cooked but not crisp. Set aside to cool slightly. In a jug, beat the eggs with the cream and milk. Season with salt and plenty of black pepper.
- Assembling and baking:Scatter the bacon evenly over the warm pastry base. Pour the egg mixture over the top, allowing it to settle. Carefully place the pie in the oven and bake for 30 to 35 minutes until the filling is softly set and lightly golden on top.
- Cooling and serving:Remove from the oven and allow the pie to rest for 10 to 15 minutes before slicing. This helps the filling set fully and makes serving easier.
Tips for Perfect Bacon And Egg Pie
How do I stop the pastry from going soggy?
Blind baking the pastry thoroughly is key. Make sure the base looks dry and lightly golden before adding the filling.
How do I avoid an overcooked, rubbery filling?
Bake until the centre is just set. A slight wobble is fine as it will firm up while cooling.
Can I add extra ingredients?
Yes, finely chopped herbs like chives or parsley work well. Add them sparingly so the classic flavour stays balanced.
What is the best bacon to use?
Streaky bacon gives the richest flavour, but back bacon works if cut into small pieces and lightly cooked first.
Serving Suggestions
- Serve warm with a crisp green salad
- Pair with buttered new potatoes
- Enjoy cold as part of a picnic spread
Storage
Room temperature
The pie can sit at room temperature for up to 6 hours once baked, making it ideal for lunches and picnics.
Refrigerator
Store covered in the fridge for up to 3 days. Allow slices to come to room temperature or reheat gently before serving.
Freezing
Freeze individual slices wrapped well for up to 2 months. Defrost overnight in the fridge and reheat gently.
Nutrition
- Calories. 420 kcal per slice
- Carbohydrates. 28 g
- Protein. 17 g
- Fat. 27 g
- Saturated fat. 14 g
- Sodium. 680 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make bacon and egg pie ahead of time?
Yes, it can be baked a day in advance and stored in the fridge. The flavours improve slightly as it rests.
Can I use ready made pastry?
You can, although homemade shortcrust gives a better texture and flavour.
Why did my filling crack on top?
This usually means the oven was too hot or the pie was baked for too long. Lower the temperature slightly next time.
Is this pie served hot or cold?
It is delicious both ways. Warm for dinner or cold for lunch, it holds its shape beautifully.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
