How to Make An Onion Pie
How to Make An Onion Pie is a medium Southern American recipe that serves 6. 350 calories per serving. Recipe by Phyllis Stokes and Son on YouTube.
Prep: 54 min | Cook: 1 hr | Total: 2 hrs 9 min
Cost: $8.09 total, $1.35 per serving
Ingredients
- 3 large Vidalia Onion (peeled and diced)
- 1 stick Unsalted Butter (melted)
- 0.5 teaspoon Sea Salt (lightly seasoned the onions)
- 1.33 cup All-Purpose Flour (for crust)
- 4 tablespoon All-Purpose Flour (for filling)
- 0.5 teaspoon Salt (for crust)
- 0.5 cup Crisco Shortening (solid, room temperature)
- 1 large Egg Yolk (room temperature)
- 4 tablespoon Ice Water (cold)
- 4 large Egg (beaten)
- 1.25 cup Whole Milk (regular whole milk)
- 1.25 cup Sour Cream (full‑fat, from a 16‑oz container)
- 0.25 cup Parmesan Cheese (pre‑grated, salty)
- 0.125 teaspoon Ground Nutmeg (a dash, optional)
Instructions
Dice the onions
Peel and dice three large Vidalia onions into roughly 1‑inch pieces.
Time: PT5M
Sauté onions
Melt 1 stick (½ cup) unsalted butter in a large pot over medium heat. Add the diced onions and sauté, stirring occasionally, until they become translucent but do not brown.
Time: PT10M
Season onions
Stir in ½ teaspoon sea salt and mix evenly.
Time: PT1M
Cool onions quickly
Transfer the sautéed onions to a sink filled with cold water, stirring gently, until they are cool enough to handle (about room temperature).
Time: PT3M
Combine dry crust ingredients
In a mixing bowl, whisk together 1 ⅓ cups all‑purpose flour and ½ teaspoon salt.
Time: PT2M
Incorporate shortening
Add ½ cup Crisco shortening to the flour mixture. Using your fingertips, rub the shortening into the flour until the mixture resembles coarse peas.
Time: PT3M
Add egg yolk and ice water
Stir in 1 egg yolk and 3–4 tablespoons ice‑cold water, mixing with a fork until the dough just comes together.
Time: PT3M
Form and wrap dough
Gather the dough into a ball, flatten into a disc, and wrap tightly with two layers of plastic wrap.
Time: PT5M
Roll out crust
On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Use the plastic‑wrapped disc to lift and place it into a 9‑inch Pyrex pie plate.
Time: PT8M
Fit crust and remove air bubbles
Gently press the dough into the bottom and up the sides of the pie plate. Trim excess with scissors, then poke any air bubbles with a fork and smooth them with your fingers.
Time: PT5M
Prepare custard filling
In a separate bowl, whisk together 4 large eggs, 1 ¼ cups whole milk, and 1 ¼ cups sour cream until smooth.
Time: PT3M
Add flour, cheese, and nutmeg
Stir in 4 tablespoons all‑purpose flour, ¼ cup grated Parmesan, and a dash (≈⅛ tsp) ground nutmeg. Mix until fully incorporated.
Time: PT2M
Combine onions with filling
Add the cooled onions to the custard mixture and stir gently until evenly distributed.
Time: PT2M
Preheat oven
Preheat the oven to 475°F (245°C).
Time: PT5M
Temperature: 475°F
Bake at high heat
Pour the filling into the prepared crust. Bake for 20 minutes at 475°F.
Time: PT20M
Temperature: 475°F
Reduce heat and finish baking
Without opening the oven, reduce temperature to 325°F (163°C) and continue baking for another 30 minutes, or until the center is set and a knife inserted comes out clean.
Time: PT30M
Temperature: 325°F
Cool and serve
Remove the pie from the oven and let it cool on a wire rack for about 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Egg, Dairy, Wheat
Ingredient Substitutions
- Instead of Vidalia Onion: Yellow onion, white onion
- Instead of Unsalted Butter: Margarine
- Instead of Sea Salt: Kosher salt
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Salt: Sea salt
- Instead of Crisco Shortening: Butter, vegetable shortening
- Instead of Egg Yolk: Whole egg (adds whites)
- Instead of Ice Water: Cold filtered water
- Instead of Egg: Egg substitute
- Instead of Whole Milk: 2% milk
- Instead of Sour Cream: Greek yogurt
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Ground Nutmeg: Mace
Equipment Needed
- Large Pot or Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Fork
- Whisk
- Plastic Wrap (Saran Wrap)
- Rolling Pin
- 9‑inch Pyrex Pie Plate
- Measuring Cups
- Measuring Spoons
- Scissors (optional)
Critical Steps — Do Not Skip
- Sauté onions until translucent but not browned.
- Achieve proper dough consistency with pea‑sized shortening pieces.
- Cool onions completely before mixing with the custard.
- Bake at high temperature first, then reduce to finish cooking.
Chef Tips from the Video
- Use a pastry cutter or two forks to blend the shortening if you dislike using your fingers.
- For an extra flaky crust, chill the dough disc for 15 minutes before rolling.
- A dash of nutmeg adds a subtle warmth that balances the richness of the dairy.
Troubleshooting
Crust cracks during baking.
Make sure the crust is at room temperature before filling; avoid over‑baking the high‑heat stage.
Filling is runny after baking.
Ensure the onions are fully cooled and the custard mixture contains the full 4 Tbsp flour; bake the second stage until the center is set.
Edges of the crust become too dark.
Cover the crust edges with a strip of aluminum foil after the first 20 minutes of baking.
Storage
Refrigerator: Cover tightly with foil or plastic wrap; lasts up to 3 days.
Freezer: Freeze whole pie wrapped in foil and a freezer bag for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Sauté the onions up to a day ahead and store them in an airtight container in the fridge.
- Prepare the crust dough, wrap it, and refrigerate for up to 24 hours before rolling out.
- Mix the custard filling (eggs, milk, sour cream, flour, cheese, nutmeg) and keep refrigerated; bake when ready.
Frequently Asked Questions
What is the cultural significance and history of Vidalia Onion Pie in Southern American cuisine?
Vidalia Onion Pie is a classic Southern comfort dish that showcases the sweet, mild flavor of Vidalia onions, a Georgia-grown variety. Historically, Southern cooks turned abundant onions into hearty pies for family gatherings and church potlucks, making the most of seasonal produce.
What are the traditional regional variations of onion pie in the Southern United States?
In the Deep South, some versions add shredded cheddar or a splash of bourbon, while coastal areas may include a touch of crab meat. In Georgia, the focus remains on the sweet Vidalia onion with a simple custard filling, as demonstrated by Phyllis Stokes and Son.
How is Vidalia Onion Pie traditionally served in Southern American homes?
It is typically served warm or at room temperature, sliced into wedges, and enjoyed as a side dish or light main course alongside greens, cornbread, or a simple salad. It often appears at holiday meals, church gatherings, and summer picnics.
What occasions or celebrations is Vidalia Onion Pie traditionally associated with in Southern culture?
The pie is a staple at family reunions, church potlucks, Fourth of July picnics, and Thanksgiving gatherings in the South, where its sweet onion flavor complements richer meats and fried dishes.
How does Vidalia Onion Pie fit into the broader Southern American cuisine tradition?
Southern cuisine emphasizes comfort, seasonal produce, and simple, hearty preparations. Vidalia Onion Pie embodies these values by turning a single vegetable into a rich, custardy pie that can stand alone or accompany other Southern staples.
What are the authentic traditional ingredients for Vidalia Onion Pie versus acceptable substitutes?
Authentic ingredients include sweet Vidalia onions, Crisco shortening for a flaky crust, whole milk, sour cream, and grated Parmesan. Substitutes such as yellow onions, butter instead of Crisco, or Greek yogurt for sour cream work, but they alter the classic texture and flavor.
What other Southern dishes pair well with Vidalia Onion Pie?
Pairs beautifully with fried chicken, collard greens, black-eyed peas, or a simple green salad dressed with vinaigrette. A glass of sweet tea or a light white wine also complements the sweet onion flavor.
What are the most common mistakes to avoid when making Vidalia Onion Pie?
Common errors include over‑browning the onions, over‑mixing the crust dough, using hot onions in the custard, and under‑baking the second stage, which leaves a runny center. Follow the timing and cooling steps carefully.
Why does this Vidalia Onion Pie recipe use a high‑heat start (475°F) before lowering to 325°F?
The initial high heat quickly sets the crust edges and begins to puff the custard, creating a golden top. Reducing the temperature then allows the interior to cook gently without over‑browning, resulting in a smooth, set filling.
Can I make Vidalia Onion Pie ahead of time and how should I store it?
Yes. Prepare the crust and sautéed onions up to a day ahead, refrigerate them separately, and assemble the pie just before baking. After baking, let it cool, then cover tightly and refrigerate for up to three days or freeze for longer storage.
What does the YouTube channel Phyllis Stokes and Son specialize in?
The YouTube channel Phyllis Stokes and Son focuses on Southern home cooking, budget‑friendly recipes, and step‑by‑step tutorials that emphasize making dishes from scratch rather than using pre‑made convenience foods.
How does the YouTube channel Phyllis Stokes and Son's approach to Southern cooking differ from other cooking channels?
Phyllis Stokes and Son emphasizes frugal, hands‑on techniques, such as making your own pie crust with Crisco and using everyday pantry items, whereas many other channels rely on store‑bought shortcuts or more elaborate equipment.
Last updated: August 21, 2026
