Easy Cheese & Onion Pie Recipe

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 35-45 minutes


For the pastry:

  • 1 1/4 cups all-purpose flour (plus extra for dusting)
  • 1/2 cup (1 stick) cold unsalted butter, diced
  • Pinch of salt
  • 3-4 tablespoons ice-cold water

For the filling:

  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 8 ounces (2 cups) grated sharp cheddar cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup milk or heavy cream
  • Salt and freshly ground black pepper to taste


  • Large bowl
  • Medium skillet
  • 9-inch pie dish
  • Rolling pin


Make the pastry:

  • Combine dry ingredients: In a large bowl, whisk together the flour and salt.
  • Cut in the butter: Cut the cold butter into the flour mixture using a pastry cutter, two knives, or your fingertips until it resembles coarse crumbs with a few pea-sized pieces remaining.
  • Add water: Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
  • Chill: Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Make the filling:

  • Sauté the onions: Heat the olive oil in a medium skillet over medium heat. Add the onions and thyme, and cook, stirring occasionally, until the onions are softened and lightly golden brown (about 10 minutes).
  • Mix: Remove from heat and let cool slightly. Stir in the grated cheddar cheese, beaten eggs, milk or cream, and season generously with salt and pepper.

Assemble and bake the pie:

  • Preheat oven: Preheat the oven to 400°F (200°C).
  • Roll out the dough: On a lightly floured surface, roll out one disc of pastry to a thickness of about 1/8 inch. Carefully fit it into the pie dish, trimming any excess.
  • Fill the pie: Pour the cheese and onion filling into the prepared pastry crust.
  • Top crust: Roll out the second disc of pastry and place it over the filling. Trim the edges, crimp to seal, and cut a few slits in the top to allow steam to escape.
  • Egg wash (optional): For a golden crust, brush the top of the pie lightly with a beaten egg.
  • Bake: Place the pie on a baking sheet and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  • Cool and serve: Let the pie rest for at least 10 minutes before slicing and serving.


  • Blind baking: To help prevent a soggy bottom crust, consider blind baking the bottom crust for 10-15 minutes before adding the filling.
  • Cheese choice: Experiment with different cheeses like Gruyere, Monterey Jack, or a combination for added complexity.
  • Add-ins: For extra flavor, consider adding some chopped fresh parsley, a pinch of mustard powder, or a dash of Worcestershire sauce to the filling.


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