Frey Pie Recipe

Introduction

Frey Pie is a hearty, savory dish perfect for cozy dinners. Combining rich ground pork, bacon, and a variety of root vegetables in a flaky buttermilk crust, this pie offers comforting flavors and satisfying textures.

Ingredients

• 1 whole batch My Favorite Buttermilk Pie Crust (bottom crust, do not separate in two, prepared and chilled)
• 1 half batch My Favorite Buttermilk Pie Crust (top crust, prepared and chilled)
• 8 ounces thick-cut bacon (chopped 1-inch)
• 2 pounds ground pork
• 1 medium onion (diced)
• 2 large carrots (diced)
• 2 large parsnips (diced)
• 8 ounces mushrooms (diced)
• 1 small turnip (diced)
• 1 cup water
• Salt and pepper
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon dried oregano
• 1/4 cup (2oz) butter
• 1/4 cup (30g) all-purpose flour
• 2 cups chicken broth
• 1 egg white
• 1 egg
• 1 tablespoon milk

Instructions

1. Step 1: Lightly grease your springform pan with butter. On a well-floured surface, roll out the full batch of pie dough into a 17-inch round. Fold the edges to form a square smaller than your pan, then place and unfold the dough inside the pan. Trim the overhang to leave about 1 inch. Patch any tears with scraps using a tiny bit of water. Refrigerate the crust.
2. Step 2: Cook bacon in a large pot over medium heat until fully cooked but not crispy. Remove bacon with a slotted spoon, leaving drippings in the pot.
3. Step 3: Add ground pork to the pot, season with salt and pepper, and cook through. Remove pork with a slotted spoon and set aside.
4. Step 4: Add diced onions to the pot and cook for 4–5 minutes until edges start to turn translucent. Add remaining diced vegetables and the cooked pork back into the pot.
5. Step 5: Pour in 1 cup water, cover, and simmer for 10 minutes. Uncover, stir, and continue simmering until water evaporates and vegetables are fork-tender.
6. Step 6: Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Gradually whisk in chicken broth, removing lumps, and cook until thickened and bubbling, 4–6 minutes. Remove from heat.
7. Step 7: Stir the gravy into the meat and vegetable mixture. Add crushed rosemary, oregano, salt, and pepper to taste. Cool for at least 30 minutes, stirring occasionally. Once cooled, fold in the bacon.
8. Step 8: Preheat oven to 400°F. Place a rimmed baking sheet on the top rack to catch drips and help bake the crust (skip this step if using glass or ceramic pans).
9. Step 9: Whisk egg white until frothy and brush the inside bottom of the chilled pie crust. Pour the meat mixture into the crust, mounding in the center. Roll out the half batch of dough for the top crust and place over the filling. Trim and seal edges by rolling and crimping inside the springform pan to prevent leaks.
10. Step 10: Whisk together egg and milk and brush over the top crust. Cut several slashes in the top to allow steam to escape.
11. Step 11: Bake the pie on the preheated tray for 55–65 minutes until the crust is golden and filling bubbly. If browning too fast, loosely cover with foil after 40 minutes.
12. Step 12: Allow the pie to cool in the pan for at least 15 minutes before releasing the springform and slicing. Enjoy!

Tips & Variations

• Use sturdy root vegetables that hold their shape to avoid a mushy filling.
• If you prefer, substitute ground pork with ground beef or a mix of both for a different flavor.
• Letting the filling cool before adding the bacon helps maintain a crisp texture.
• Cover the crust edges with foil midway through baking to prevent over-browning.

Storage

Store leftover Frey Pie covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 15–20 minutes or until warmed through to maintain crust crispness. Freezing is not recommended as it may affect crust texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can use your favorite pie crust, but a sturdy buttermilk crust works best to hold the rich filling without becoming soggy.

Is it necessary to use a springform pan?

A springform pan is ideal for easy release without damaging the crust, but you can use a deep-dish pie pan if preferred. Just be sure to secure the edges well to prevent leaks.

Frey Pie Recipe

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★★★★★

4.8 from 362 reviews

Frey Pie is a savory, hearty meat pie featuring a flaky buttermilk crust filled with a rich mixture of ground pork, bacon, and a medley of root vegetables such as carrots, parsnips, and turnips. The filling is cooked in a flavorful herb-infused gravy, then baked until golden and bubbling, making it a comforting dish perfect for gatherings or a satisfying family meal.

• Author: Nethan
• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Pie Crust

• 1 whole batch My Favorite Buttermilk Pie Crust (bottom crust, do not separate in two, prepared and chilled)
• 1 half batch My Favorite Buttermilk Pie Crust (top crust, prepared and chilled)

Filling

• 8 ounces thick-cut bacon (chopped 1-inch)
• 2 pounds ground pork
• 1 medium onion (diced)
• 2 large carrots (diced)
• 2 large parsnips (diced)
• 8 ounces mushrooms (diced)
• 1 small turnip (diced)
• 1 cup water
• Salt and pepper to taste
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon dried oregano

Gravy

• 1/4 cup (2oz) butter
• 1/4 cup (30g) all-purpose flour
• 2 cups chicken broth

Egg Wash

• 1 egg white
• 1 egg
• 1 tablespoon milk

Instructions

1. Prepare the Bottom Crust: Lightly grease a springform pan with butter. On a floured surface, roll out the full batch of pie dough into a 17-inch round. Fold the edges to form a smaller square, then place and unfold into the pan evenly. Trim excess dough to leave a 1-inch overhang, patch any tears with scraps and water, then refrigerate.
2. Cook Bacon: In a large pot over medium heat, cook the chopped bacon until cooked through but not crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
3. Cook Pork and Vegetables: Add ground pork to the pot, season with salt and pepper, and cook over medium heat until done. Remove pork and set aside. Add diced onions to the pot and cook 4-5 minutes until translucent. Add carrots, parsnips, mushrooms, turnip, and cooked pork back into the pot.
4. Simmer Vegetables: Pour in 1 cup water and cover. Simmer for 10 minutes, then uncover and continue cooking until the water evaporates and vegetables are fork tender.
5. Make Gravy: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned (about 1 minute). Gradually whisk in chicken broth, breaking up lumps, and cook until thickened and bubbling (4-6 minutes). Remove from heat.
6. Combine Filling and Gravy: Stir the gravy into the meat and vegetable mixture. Season with rosemary, oregano, salt, and pepper, adjusting saltiness to taste. Cool mixture for at least 30 minutes, stirring occasionally, then fold in the cooked bacon.
7. Assemble Pie: Preheat oven to 400°F (200°C) and place a rimmed baking sheet on the upper rack to catch drips and help cook the bottom crust (skip if using glass/ceramic pans). In a small bowl, whisk egg white until frothy and brush inside bottom crust. Pour filling into crust, mounding in center. Roll out the half batch of dough and place it over the filling. Trim and seal edges by rolling under and crimping or fluting to secure inside the springform pan.
8. Apply Egg Wash and Vent: Whisk together egg and milk, brush over top crust, and cut several slashes to allow steam to escape during baking.
9. Bake Pie: Place pie on the preheated baking sheet and bake 55 to 65 minutes until crust is golden and filling bubbles. If crust browns too quickly after 40 minutes, cover loosely with foil.
10. Cool and Serve: Let pie cool in the pan for at least 15 minutes before releasing the springform sides. Slice and enjoy your warm, savory Frey Pie.

Notes

• The springform pan ensures easy removal of this hearty pie without disturbing the crust.
• Chilling the crust helps maintain its structure and prevents shrinking during baking.
• Adjust seasoning of the filling after adding gravy to ensure a well-balanced flavor.
• If a springform pan is not available, a deep-dish pie pan or casserole dish can be used, but removing the pie intact may be difficult.
• Allow the filling to cool before assembling to prevent soggy crust from steam moisture.

Keywords: Meat Pie, Buttermilk Pie Crust, Pork Pie, Savory Pie, Bacon, Root Vegetables, Comfort Food