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Hearty Pork Pie

"My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!--Sue Bacon, Glencoe, Minnesota"
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1 h 10 m servings
Original recipe yields 6 servings

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  1. In a bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours.
  2. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions and garlic; cook and stir until tender. Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender.
  3. Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream. Bake at 400 degrees F for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting.


Read all reviews 3
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My family adored this pork pie. The only request I had from them was the next time I made it, would I add more veggies. Talk about being shocked by a 11&12 year old. FABULOUS

This was really easy to make and yummy. We used a pan for large cupcakes and had 6 "pot pies".

I used ground pork and ground beef and omitted the bacon. Made two large pies. I froze one for later.