Kohlrabi-Bacon Pie

September 18, 2010
4 Ratings
  • Makes filling for one 10 inch pie
Author Notes

This garden pie was inspired by a potato torte I watched Melissa d’ Arabian make and I thought why not use other root vegetables! My first pie layered kohlrabi only but I found my favorite is to layer a mixture of leeks, kohlrabi or rutabaga, carrot and potato, thinly sliced, it just depends what I have on hand. A slice of this pie with a dollop of creamy, Greek yogurt-horseradish sauce makes a delicious meal or side! —lapadia

What You'll Need
  • Use your favorite recipe a pre-rolled or this all butter recipe below:
  • 1 cup unsalted butter, cubed and chilled
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8-10 tablespoons ice water
  • 5 strips of thick bacon
  • 2 sprigs fresh thyme, 1 of rosemary and 1 of sage
  • 1 cup heavy cream
  • 4-1/2 cups kohlrabi sliced into thin half moons (see note below)

  • I like have made a mix of leek, rutabaga and carrot with potato, thinly sliced, too…it all depends what you might have available.

  • 2 tablespoons all-purpose flour
  • 2/3 cups shredded gruyere
  • Salt & fresh ground pepper
  • 2 tablespoons unsalted butter
  • Cream or milk for brushing on the top crust
  2. INSTRUCTIONS: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
  1. THE PIE
  2. INSTRUCTIONS: Preheat oven to 375 degrees F. Peel and slice the veggies thinly; place in a large bowl, add the flour and stir to incorporate and coat.
  3. Cook the bacon until just crispy. Drain on paper towel and crumble when cool enough to touch.
  4. In a small sauce pan, heat the herbs and cream or ricotta whey on low heat just to a simmer. Turn off the heat and let steep for about 5 minutes. Remove the herbs.
  5. Roll out one of the dough disks into an 11-inch round and line a 10 inch pie pan. Arrange an even layer of sliced vegetable, season with salt & pepper, and 1/4 of the crumbled bacon.
  6. Continue layering until the pie pan is nearly full. Pour the cream over the entire pie, and let it seep down. Top with the gruyere.
  7. Roll out the remaining dish of dough and cover the pie with it. Crimp the edges closed. Brush the top and edges of the crust with cream or milk. Make a few slits in the center of the top crust, for the steam to escape. Put the pie pan on a baking sheet.
  8. Bake until the crust is browned and crispy, 60-70 minutes, depending on your oven. Cover the edges of crust with foil if it gets too brown.
  9. Remove pie from the oven and let rest at least 20 minutes before serving.
  10. NOTE: I have made this pie using Infused Ricotta Whey in place of the heavy cream, recipe found onsite:

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Bevi
  • Summer of Eggplant
    Summer of Eggplant
  • Niknud
  • hardlikearmour

22 Reviews

I love this and so glad to see it here in this contest!
lapadia June 8, 2012
:) Thanks!!!
Bevi June 7, 2012
Wow! This sounds so satisfying and delicious. I love Gruyere.
lapadia June 7, 2012
Thanks, Bevi! Gruyere = one of my favorites :)
Summer O. September 29, 2011
Yum. I love a savory pie and I love rutabaga. I'll give this one a whirl. Thanks.
lapadia September 29, 2011
Thanks, Summer of Eggplant! Please check back after you have tried it :)
TheWimpyVegetarian September 27, 2011
I'm so glad you put this one in; I just love it!!!
lapadia September 28, 2011
Thanks, ChezSuzanne, I was looking through the comments, can't believe it was a year ago that I first posted how times flies!
Niknud September 26, 2011
Oh how I love bacon and gruyere....and veggies too. Saved!
lapadia September 26, 2011
Thanks, Niknud! Enjoy it when you make it... :)
hardlikearmour September 25, 2011
This sounds fabulous! Love the bacon with the root veggies and the gruyere - great combo of flavors.
lapadia September 25, 2011
Thanks, HLA, agree about the combo!! :)
lapadia September 25, 2011
**note, this recipe has been revised since being posted one year ago.
EmilyC September 25, 2011
This looks good...LOVE the filling!
lapadia September 25, 2011
Thanks, EmilyC! Love the sound of your Sweet Potato recipe, I love brown butter :)
GiGi26 September 25, 2011
like a wonderful Sunday Night Supper. I will be trying this VERY soon!!
I'm sure it will be a hit with my family.
lapadia September 25, 2011
Thanks, GiGi26, and same back to you, was just looking at your Scallopted Roots = delicious!
boulangere September 24, 2011
OMG, salivating!
lapadia September 25, 2011
Oh, thanks for your kind thought, boulangere! :)
TheWimpyVegetarian September 18, 2010
Oh my gosh this looks so good! I just love all these recipes with so many great vegetables!! Saved!
lapadia September 18, 2010
Thanks ChezSuzanne! Actually, this recipe is a refined take on the mixed vegetable version I had out here (now deleted). I am told by others that this one is a keeper, however, I do like adding a variety of mixed veggies to this recipe, now and then.
TheWimpyVegetarian September 18, 2010
I understand completely. So would I!