Sausage, Bacon Breakfast Pie - cooking recipe

Ingredients

Pie Crust
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup butter flavor shortening
6 tablespoons ice cold water
Filling
1 lb pork sausage
1/2 lb thick sliced bacon, crumbled
6 large eggs
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon basil
1/2 tablespoon sage
8 ounces extra-sharp cheddar cheese
2 egg yolks, whisked

Preparation

Pie Crust:
Add flour and salt in bowl.
Cut in shortening till flour resembles small peas.
Add water and knead till dough is soft and pliable.
Cover in plastic and chill in refrigerator for 30 minutes.
Filling:
While crust is chilling cook bacon and sausage. Do not drain.
Whisk eggs in bowel with spices till eggs are fluffy. Set aside.
Putting it all together:
Roll out pie crust on floured surface. Should be thin 1/8 in to 1/4 in will do nicely. (I tend to stay on the 1/8 in side.).
Roll dough up onto your rolling pin and roll out over 9in deep dish pie plate.
Gently lift up edges and help crust down into the pie plate starting in the center and moving to the outer edges to remove air out from under crust.
With a fork poke holes in bottom of pie crust. (this helps air escape so it doesn't bubble up in the middle.).
Flute edges as desired.
Whisk an egg yolk and brush over the crust. (this is to help seal crust so it doesn't get soggy while baking.).
Mix sausage and bacon together and put in pie crust.
Pour egg and spice mixture into the pie.
Top with extra sharp cheddar cheese.
Take the second pie crust and use as a lid on the pie.
Press edges of both crusts together.
Using a knife cut vent slices in center of crust in an x pattern.
Brush lid with rest of whisked yolk.
Bake at 350 degrees F for 30 min or until crust is golden brown.
A toothpick inserted in center of pie should come out clean if eggs are done.