Pie for Breakfast (or lunch ... or dinner ...)

So while we were brainstorming ideas for pie recipes, we decided that we wanted a pie that we could eat for breakfast without feeling too guilty (and that wasn't a quiche). Unfortunately, this recipe still makes us feel a little guilty, but at least it has a breakfast ring to it!

Hash brown Casserole Pie:

For biscuit crust:

2 cups flour
½ tsp salt
½ Tbsp baking powder
1 tsp baking soda
1 stick of cold butter cut into ½ inch pieces
¾-1 cup buttermilk

Preheat oven to 375.

Stir all dry ingredients together. Cut in cold butter (see basic pie crust method for how to do this). Make a well in the center of the flour and butter mixture and add buttermilk (add the lower amount, you can always add more later). Using your hands, fold the dry ingredients into the buttermilk until a sticky dough forms, you may need to add more buttermilk.

Put dough onto a floured surface and fold it over on itself 4 or 5 times (this will create layers).

Press or roll the dough out until it is about 1 inch thick.

Put the dough round into a deep dish pie crust, pressing until the dough reaches the top edges of the pie pan.

Set off to the side.


Hash brown Casserole:

1 lb. frozen hash browns (or if you’re REALLY into it, make your own)- thawed
½ can of cream of mushroom soup (alternately, you can use any other cream of soup)
1 cup sour cream
¼-½ cup chopped onion (depending on how much you like onion)
1 cup grated cheddar cheese (we actually used part cheddar and part smoked gouda)
½ tsp salt
¼ tsp pepper

combine everything in a bowl (easy huh??)

To form pie:

Preheat oven to 375

Put as much of the casserole into the prepared biscuit crust, as will fit. You will most likely have leftovers, so butter up a baking dish and have a side of hash brown casserole.

Bake at 375 for about 40 minutes. If you haven’t gotten a nice brown top on your casserole, but you notice that your biscuit is getting brown, cover your crust and let the casserole continue to bake.

Remove from oven, let cool a bit and enjoy.  You can eat this warm, or even at room temperature.

Notes:

You can add your own twist to the pie.  We added mushrooms to keep it vegetarian friendly, but you can add bacon or crumbled sausage if you want a little extra protein. 

You can also make herbed biscuits if you want something different!