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1
Pie Crust:
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2
Add flour and salt in bowl.
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3
Cut in shortening till flour resembles small peas.
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4
Add water and knead till dough is soft and pliable.
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5
Cover in plastic and chill in refrigerator for 30 minutes.
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6
Filling:
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While crust is chilling cook bacon and sausage. Do not drain.
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Whisk eggs in bowel with spices till eggs are fluffy. Set aside.
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9
Putting it all together:
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Roll out pie crust on floured surface. Should be thin 1/8 in to 1/4 in will do nicely. (I tend to stay on the 1/8 in side.).
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Roll dough up onto your rolling pin and roll out over 9in deep dish pie plate.
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12
Gently lift up edges and help crust down into the pie plate starting in the center and moving to the outer edges to remove air out from under crust.
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13
With a fork poke holes in bottom of pie crust. (this helps air escape so it doesn't bubble up in the middle.).
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14
Flute edges as desired.
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15
Whisk an egg yolk and brush over the crust. (this is to help seal crust so it doesn't get soggy while baking.).
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16
Mix sausage and bacon together and put in pie crust.
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Pour egg and spice mixture into the pie.
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18
Top with extra sharp cheddar cheese.
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19
Take the second pie crust and use as a lid on the pie.
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20
Press edges of both crusts together.
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Using a knife cut vent slices in center of crust in an x pattern.
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Brush lid with rest of whisked yolk.
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Bake at 350 degrees F for 30 min or until crust is golden brown.
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24
A toothpick inserted in center of pie should come out clean if eggs are done.
