Add butter and oil; continue pulsing until the butter forms pebble-size pieces with the flour.
Pat the dough into a 5-inch disk, wrap in plastic and refrigerate for at least 1 hour.
Remove from the refrigerator about 15 minutes before rolling out.
Photo: Jacob Fox
Preheat oven to 450F.
Meanwhile, cook bacon in a large skillet over medium heat until crisp.
Remove to a paper-towel-lined plate.
Add onion to the pan; cook, stirring until starting to soften, about 2 minutes.
Chop the bacon and add to the mixture in the pan.
Whisk milk, eggs, pepper and remaining 14 teaspoon salt in a measuring cup.
Toss cheese and the remaining 1 tablespoon flour together in a small bowl then add to the egg mixture.
Roll the pastry dough into a 12-inch circle on a clean, lightly floured surface.
Transfer to a 9-inch deep-dish pie pan.
Trim or crimp the dough edges as desired.
Line the dough with a double thickness of foil and bake for 8 minutes.
Remove the foil and continue baking until set and dry, 4 to 5 minutes more.
Reduce oven temperature to 325.
Bake until a knife inserted in the center comes out clean, 40 to 45 minutes.
Let rest for 10 minutes before slicing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
