Funny-Side-Up Pie

This retro savory pie is basically breakfast baked into a double crust, and it’s gloriously unapologetic about it. Crispy bacon, beaten eggs, cream of mushroom soup, and sour cream fill a from-scratch pastry shell, then bake until the top crust is golden and the filling sets up rich and custardy.

The cream of mushroom soup and sour cream pull double duty. Half the mixture goes into the filling, binding the eggs and bacon into a creamy, savory custard. The other half gets heated separately and served as a warm gravy spooned over each slice. It’s indulgent and it knows it.

The crust is a straightforward shortening pastry: flour, salt, shortening, and cold water. Cut the shortening in until it looks like coarse meal, then add the water and bring it together fast. Overworking it makes it tough.

Cut vents in the top crust shaped like a smiley face for that namesake “funny side up” look. Cover the edges with foil for the first 15 minutes to prevent burning, then remove to let them brown.

Kitchen Tips

• Cook the bacon until fully crisp and drain it well. Soggy bacon releases grease into the filling and makes the bottom crust greasy.
• Beat the eggs just until blended, not frothy. You want a smooth custard, not a puffy one that deflates.
• Shield the crust edges with foil strips during the first half of baking. Exposed edges will burn before the center sets.
• Let the pie rest 10 minutes after baking so the filling firms up enough to slice cleanly.

Variations

• Ham and cheese: Swap bacon for diced ham and add shredded cheddar to the filling.
• Veggie version: Replace the bacon with sautéed mushrooms and spinach for a meatless take.