Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) refrigerated pie crust (about 14.1 oz / 400 g)
- 1 sheet puff pastry, thawed (about 8.8 oz / 250 g)
- 8 oz (225 g) thick-cut bacon, chopped
- 1 cup diced shallots (about 2 large)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 3/4 cup (180 ml) low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 cups (60 g) baby spinach
- 10 oz (283 g) Brie, cut into 1/2-inch cubes (rind trimmed if you prefer)
- 1/2 cup (120 g) whole-berry cranberry sauce
- 1 large egg + 1 tbsp water (egg wash)
Do This
- 1. Heat oven to 400°F (204°C). Blind-bake the pie crust 10 minutes, then 5 minutes uncovered.
- 2. Cook bacon until crisp; drain, leaving about 1 tbsp bacon fat in the pan.
- 3. Sauté shallots, add garlic and thyme, then stir in flour; whisk in broth and cream to thicken.
- 4. Off heat, stir in Dijon, spinach, bacon, and most of the Brie (save a little for the top).
- 5. Fill crust; add cranberry sauce in ribbons and dollops; top with remaining Brie.
- 6. Cover with puff pastry, egg-wash, vent, and bake 15 minutes at 400°F, then 25–30 minutes at 375°F (190°C). Rest 15 minutes before slicing.
Why You’ll Love This Recipe
- That sweet-salty holiday vibe: smoky bacon + tangy cranberry + buttery pastry is hard to beat.
- Ultra-creamy center: Brie melts into the sauce so each slice feels rich and cozy.
- Looks impressive, but it’s very doable: store-bought crust and puff pastry keep it weeknight-friendly.
- Great for entertaining: it slices neatly after a short rest and travels well to potlucks.
Grocery List
- Produce: shallots, garlic, baby spinach, fresh thyme (optional)
- Meat: thick-cut bacon
- Dairy: Brie, heavy cream, egg
- Bakery/Frozen: refrigerated pie crust, puff pastry sheet
- Pantry: whole-berry cranberry sauce, low-sodium chicken broth, Dijon mustard, all-purpose flour, kosher salt, black pepper
Full Ingredients
Pastry
- 1 (9-inch) refrigerated pie crust (about 14.1 oz / 400 g)
- 1 sheet puff pastry, thawed (about 8.8 oz / 250 g)
- 1 large egg
- 1 tbsp water
Bacon-Brie Filling
- 8 oz (225 g) thick-cut bacon, chopped into 1/2-inch pieces
- 1 cup diced shallots (about 2 large shallots)
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tbsp all-purpose flour
- 3/4 cup (180 ml) low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream
- 1 tsp Dijon mustard
- 2 cups (60 g) baby spinach
- 10 oz (283 g) Brie, cut into 1/2-inch cubes (trim rind if desired)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
Cranberry Layer
- 1/2 cup (120 g) whole-berry cranberry sauce
Step-by-Step Instructions
Step 1: Prep the oven and par-bake the crust
Place a rack in the lower third of the oven and preheat to 400°F (204°C). Fit the refrigerated pie crust into a 9-inch metal pie dish (metal helps keep the bottom crisp). Crimp the edges.
Line the crust with foil or parchment and fill with pie weights or dried beans. Bake for 10 minutes at 400°F (204°C). Carefully remove the weights and liner, then bake 5 more minutes to dry the bottom slightly. Set aside while you make the filling. Keep the oven on.
Step 2: Cook the bacon until crisp
In a large skillet over medium heat, cook the chopped bacon, stirring occasionally, until browned and crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate.
Carefully pour off excess drippings, leaving about 1 tablespoon bacon fat in the skillet (if you have less, add enough butter to make 1 tablespoon total).
Step 3: Build the savory, creamy base
Add the diced shallots to the skillet and cook over medium heat until softened, about 3–4 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
Sprinkle in the flour and stir constantly for 1 minute (this cooks out the raw flour taste). Slowly whisk in the chicken broth, then whisk in the heavy cream. Simmer, stirring often, until the sauce thickens to a loose gravy consistency, about 2–3 minutes.
Stir in Dijon mustard, kosher salt, and black pepper. Taste and adjust seasoning (remember the Brie and bacon add salt).
Step 4: Add spinach, bacon, and Brie (without over-melting it)
Turn the heat off. Add the baby spinach and stir until just wilted, about 30–60 seconds.
Stir in the cooked bacon and 8 oz (225 g) of the Brie cubes. (Save the remaining 2 oz (58 g) for the top.) The residual heat will start melting the Brie slightly; that’s perfect. You want some soft pockets of cheese, not a fully blended cheese sauce.
Step 5: Assemble the pie with a cranberry ribbon
Spoon about half of the filling into the par-baked crust and spread it into an even layer. Dollop half of the cranberry sauce over the filling (think small teaspoonfuls scattered across), then use the tip of a knife to gently drag through a few dollops to create ribbons.
Add the remaining filling. Dollop the remaining cranberry sauce on top and lightly swirl again for a visible “ribbon” effect. Scatter the reserved 2 oz (58 g) Brie cubes over the top.
Step 6: Add the puff pastry lid and vent
On a lightly floured surface, roll the puff pastry sheet just enough to smooth seams and make it about 11 inches across. Lay it over the pie. Trim to a 3/4-inch overhang, then tuck the edge slightly and crimp to seal to the bottom crust.
Whisk the egg with 1 tablespoon water. Brush the puff pastry evenly with egg wash. Cut 5–6 small slits in the top for steam vents.
Step 7: Bake until deeply golden and bubbling
Bake the pie at 400°F (204°C) for 15 minutes to give the puff pastry a strong start. Without opening the oven too long, reduce the temperature to 375°F (190°C) and continue baking for 25–30 minutes, until the top is a deep golden brown and you can see thick bubbles coming up through the vents.
If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
Step 8: Rest, then slice cleanly
Let the pie rest for 15 minutes before slicing. This helps the creamy filling set up so you get neat slices (and it also keeps the molten Brie from running everywhere).
Pro Tips
- Use a metal pie dish if you can: it browns the bottom crust better than glass or ceramic.
- Keep the cranberry sauce in distinct pockets: dollop and lightly swirl; if you fully mix it in, the whole filling turns pink and you lose the pretty ribbon effect.
- Don’t skip the short rest: 15 minutes makes the difference between “soupy” and sliceable.
- Trim Brie rind only if you dislike it: the rind is edible and melts fine, but removing it makes the filling extra smooth.
- Want extra crunch? Sprinkle 2 tablespoons chopped toasted pecans over the filling before the puff pastry goes on.
Variations
- Turkey dinner twist: replace bacon with 8 oz (225 g) cooked chopped turkey and sauté 1/2 cup (75 g) diced celery with the shallots.
- Vegetarian option: skip bacon and sauté 8 oz (225 g) sliced cremini mushrooms in 1 tbsp butter until browned; add 1/2 tsp smoked paprika for that savory depth.
- Extra herby: add 1 tbsp chopped fresh parsley to the filling right before assembling for a brighter finish.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat slices on a baking sheet at 350°F (177°C) for 12–15 minutes (this keeps the pastry crisper than the microwave).
Make-ahead: You can cook the filling up to 2 days ahead; cool, cover, and refrigerate. Assemble the pie just before baking (or up to 8 hours ahead, refrigerated), then bake as directed.
Freeze: Wrap cooled baked slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (177°C) for 15–20 minutes.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 18 g protein, 28 g carbohydrates, 36 g fat, 15 g saturated fat, 780 mg sodium, 2 g fiber, 6 g sugar.
