It’s Always a Good Time For Pie
If there’s one thing I’ll never say no to, it’s squash—especially when it’s cooked into a savory pie with caramelized onions and bacon. This recipe is basically my love language in edible form. A buttery, flaky crust filled with sweet onions, golden squash, crispy bacon, and gooey Gruyère cheese? Come on. Who can say no to that?
Now, I know caramelizing onions takes time (40 whole minutes!), but hear me out—it’s absolutely worth it. This is the kind of dish that looks like you put in way more effort than you did.
And the result? A golden, bubbling, cheesy pie that’s the centerpiece of any brunch table—or, you know, just dinner on a Wednesday when you want to feel fancy.
And let’s not overlook the homemade pie crust—it’s buttery, flaky, and absolutely worth the chill time in the fridge. But if you cheat and use a store-bought pie crust, I won't judge. Well...maybe.
•Caramelized onions add a deep, sweet flavor that balances the richness of the bacon and cheese.
•Summer squash brings a fresh spring note and tender bite.
•Homemade pie crust gives it a rustic, buttery base that beats store-bought every time.
•Gruyère cheese melts beautifully and adds nutty, savory depth.
• Perfect for brunch, lunch, or leftovers—this pie reheats like a dream.
•Use a mandoline to slice the squash evenly for consistent cooking.
•Don’t rush the onions—low and slow is the way to go for perfect caramelization.
•Make the pie crust a day ahead and chill overnight to save time.
•Want to make it vegetarian? Skip the bacon and add mushrooms or sun-dried tomatoes.
•Serve with a light salad and a crisp white wine (because you deserve it).
This squash, caramelized onion, and bacon pie is a brunch favorite—savory, cheesy, and perfect for spring produce lovers. A must-make for weekend menus.
Make the Pie Dough
1.Combine butter and flour using a pastry blender or your fingers until crumbly.
2.Add salt, sugar, and cold water, and work into a dough.
3.Form into a disk, wrap, and chill for at least 2 hours.
4.Roll out and press into a 9-inch pie plate. Prick the bottom with a fork and freeze for 30 minutes.
5.Preheat oven to 375°F. Blind bake using parchment and pie weights for 12–15 minutes. Cool completely.
Caramelized the Onions
1. In a medium pan, melt butter over medium-low heat.
2.Add sliced onions and cook, stirring occasionally, for 40 minutes until golden and sweet.
Cook the Squash
1.Fry the bacon until crispy; remove and drain. Crumble once cooled.
2.Reserve 2 tablespoons of bacon grease. Add squash, salt, pepper, and paprika.
3.Cook for 20 minutes, stirring occasionally, until squash is soft and lightly browned.
Assemble and Bake the Pie
1. In a large bowl, whisk egg and sour cream.
2.Add squash, caramelized onions, bacon, and Gruyère. Mix to combine.
3.Pour filling into the cooled pie crust.
4.Bake at 375°F for 25 minutes, until golden and bubbly.
If spring had a flavor, it would be this pie: bright, rich, a little indulgent, and totally comforting. Whether you serve it at your next brunch party or eat it straight out of the dish while standing at the counter (we’ve all been there), it’s a seasonal showstopper.
Made this pie? Snap a pic and tag me on Instagram @the.sustainable.kitchen—I want to see your golden, cheesy masterpiece!
Recipe Courtesy of Southern Baked.
Cut the butter into small cubes. Combine the butter and flour in a mixing bowl. Using a pastry blender or your fingers, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture is a consistency of ground cornmeal. The cubes of butter should be the size of a pea.
Add the water, all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap, and press into a disk. Place in the fridge for 2 hours to chill.
Remove the dough from fridge and roll into a 12-inch circle. Place into a 9-inch round pie plate. Prick the dough with a fork on the bottom and up the sides of the plate. Place in freezer for 30 minutes before baking. Preheat the oven to 375°F.
Remove the dough from the freezer and line the dough with parchment paper, completely covering the surface. Fill the pie plate with pie weights. This will ensure that the dough maintain it's shape while baking. Bake for 12-15 minutes. Remove the pie weights and parchment. Set on counter to cool.
Melt the butter in a medium saute pan. Add onions and saute for 40 minutes on medium-low heat, or until onions are caramelized.
Cook bacon in a large saute pan until crisp. Remove from the pan and drain on a paper towel; let cool and then break into pieces. Reserve 2 tablespoons of bacon grease in the pan. Add squash, salt, pepper, paprika, and pepper to pan and cook for 20 minutes on medium-high heat, stirring occasionally.
In a large bowl, whisk the egg and sour cream to combine. Add bacon, onions, squash, and cheese. Stir to combine. Spoon the mixture into the pie crust and bake for 25 minutes until golden and bubbly.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The trick to making pie dough is using cold ingredients. I even chill the flour, salt, and sugar. Place the dry ingredients into the bowl and put entire bowl into the fridge to chill.