brunch honeycomb pie.

i have been making pies consistently for four years. oddly enough, i hardly have any of those fabulous pies listed on my blog. just recently, have i taken an interest in making savoury pies. my heart lies with fruit pies and meringue pies and chocolate ganache and cream pies. my absolute favorite is strawberry rhubarb & it was the first pie that i ever made. that’s definitely a pie for hot summer days and today i was looking to make something more hearty & warming.


aside from making homemade pot pies which i sadly have yet to get up on the blog, this was my first attempt at something less sweet and more meal-esque.


i feel that this recipe is so flexible — you could leave out or add anything you wanted as long as it went with the breakfast type of theme. through trial & error, i discovered that cooking the potatoes with the vegetable and sausage mixture certainly is not the way to go as they did not get as done as i would have liked. boiling will work out much better! but only barely until the point of tenderness, as the pie will need to bake for about 35 minutes after it has all been assembled!


i’m going to list the ingredients first and directions will be below. enjoy!

pie crust [please forgive all of the pricking that was going on here in this photo. force of habit. i know better as this was not a single crust pie. ;)]


1 simply scratch double pie crust recipe – i swear by this recipe. when making butter crust. i toggle between this and bhg’s shortening based crust when making pies. this seriously is the best butter based crust i have found. and it’s simple. so, so simple.

1 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. paprika

pie filling


3/4 lb. ground sausage — preferably some sort of breakfast sausage. i used a rosemary sage from the local market. though, you could use any type that you prefer.

1/2 large white onion, chopped

2 large cloves garlic, minced

1/2 jalapeno pepper, finely chopped — i chose to leave the seeds in because i looooooove spicy and quite honestly, it was perfect, even for people who don’t looooooove spicy.

1 large red bell pepper, cleaned & chopped

1/2 lb. crimini|baby bella mushrooms — again, you could use shiitake or any kind you prefer. if you aren’t a mushroom fan, leave them out. personally, i think they add a lot of flavor to the pie.

2 medium gold potatoes, washed super well and chopped into cubes — on rare occasion, i will peel my potatoes. these rare occasions consist of. . . .someone asking me to peel them because they don’t like their potatoes UNpeeled. if you desire, peel your potatoes.

1/2 tsp. very coarsely ground black pepper

1/4 tsp. sea salt

1 C. smoked gouda or your favorite cheese

how do i make said pie?


preheat oven to 425°F.

start out with your dough! this is essential because the dough needs to chill for at least 30 minutes before rolling it out. if it can chill for upwards of an hour, you’ll be better off. follow the instructions listed in the link above. however, be sure to incorporate the three ingredients i added at the flour and salt stage. you will want to make two discs and wrap them in cling film to be refrigerated. make one disc slightly larger than the other as this is the going to be the bottom of the pie and the over-hang will be folded up to crimp.

gently boil water for potatoes and cook potatoes just until barely tender, roughly 12-14 minutes. set potatoes aside. they will finish cooking later while in the oven.

while the dough is chilling, take care of all of your prep work for the veggies. then start by browning the sausage in a large pot. once cooked completely, drain the sausage. return to the pan and add the onion & garlic. cook for two minutes. add the jalapeno, red bell pepper & mushrooms. cook for 5-7 minutes or until the bell peppers have become tender. season with salt & pepper if desired. to the sausage and vegetable mixture, add the potatoes and gently fold-in until they are fully incorporated. cool the mixture. i spread mine out in a dish which helped. it is very important that the mixture is cooled so that it does not melt the pie dough.

roll out the larger dough disc first. roll it big enough so that it easily fits inside of your pie tin with an additional 1/2-3/4″ diameter hanging over the edges. place the dough inside your pie tin.

with a slotted spoon, add pie filling to the tin. try to create a dome shape if possible.

roll out second disc of dough into a circle that is just large enough to lie over the filling, covering it evenly. using a tiny circle cutter, remove dots of dough all over the crust. place the dough on top of the filling. fold the 1/2-3/4″ edge of dough up and crimp around the pie however you’d like. brush the top of the pie crust with an egg wash so that you can achieve a nice golden-brown color while baking.


bake at 425°F for 15 minutes. lower the baking temperature to 350°F and bake for 20 minutes more, checking as it gets closer to being done. happy breakfasting! xx.