Pre-chill all crust ingredients in cold fridge or freezer before use for best results, about 10-15 minutes.

Combine all ingredients into your food processor or mixer.

In food processor pulse for 4-5 seconds. In mixer, mix on low until dough looks crumbly but may be dry and not adhere. If the dough doesn’t come together after mixing for at least 30 seconds then add one tablespoon of chilled water at a time until dough sticks together better and is able to form a ball.

Remove and form into a dough ball on cutting board and divide into two equal halves. Shape each half into a rough round disk. Wrap each in plastic for at lease an hour in a refrigerator or overnight for a more developed sourdough crust.

When dough is ready to roll, take out of fridge unwrap, and let warm up for 5 minutes.

Lightly dust your cutting board with flour. With hands, start to flatten dough disk into a rough circle.

With rolling pin, roll and turn as needed, making sure dough is not sticking to the cutting board and dust a bit more flour and flip and repeat until you have disk of ⅛-inch thickness and patch up any tears with dough from the edges, pinching and rolling again into a cohesive if somewhat ugly “disc."

Lightly grease your pie pans.

Roll the flattened dough up onto the rolling pin and unravel it gently into the pie dish.

Form the dough to the shape and contours of the pie dish and pinch to the upper lip of it.

Cut off any excess and patch it up as needed.

Using a fork, poke holes in the crust so it doesn’t rise as it is baked, allowing air and steam to escape.

Chill the crust 30 minutes before baking to allow gluten to relax and butter to harden for a flakier crust.

Pre-bake the crust for 10-15 minutes at 350°F without the filling to ensure the crust is flaky and fully cooked.

While pie crust in dishes are chilling for half an hour, prepare your filling.

Preheat the oven to 350°F.

Cut bacon into ¼-inch pieces, cook and drain grease. It can be used in sautéing of mushrooms and onions if desired; adjust butter amount for sautéing if using bacon grease. Set bacon aside to drain.

Slice mushrooms and dice onions, sautéing in pan with butter/grease until thoroughly cooked.

Chop basil, grate cheese, and set aside.

Crack eggs in large bowl and whisk well. Add flour, salt, milk, and basil and whisk again until well mixed.

Divide cheese in two and cover the bottom of the prepared crusts.

Divide bacon, sautéed mushrooms, and onions between the two crusts as you see fit. Do the same with whatever ingredients you selected.

Pour egg mixture over fillings and bake at 350°F for about 30 minutes until center is set. Eat hot or cold.