VegetarianNorth West English cuisine Main Course

Butter Pie

Name: Butter Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: North West English
Ingredients: 300 g Plain flour; 150 g Cold unsalted butter; 1 tsp Fine sea salt; 4 tbsp cold water; 750 g floury potatoes; 2 large brown onions; 60 g Unsalted butter; 1 tsp freshly ground black pepper; 1 medium Egg

A classic Lancashire pie packed with layers of tender sliced potatoes and sweet onions, encased in crisp shortcrust pastry with rich butter.

🇬🇧United Kingdom· North West England

Prep: 25 min
Cook: 45 min
Total: 70 min
Servings: 4
Difficulty: Easy
Calories: 560 kcal

Ingredients

0 of 9 gathered

Servings

300 g Plain flour — plus extra for dusting
150 g Cold unsalted butter — cubed for pastry
1 tsp Fine sea salt — divided between pastry and filling
4 tbsp cold water — to bind dough
750 g floury potatoes — such as Maris Piper, peeled and sliced 5mm thick
2 large brown onions — peeled and thinly sliced
60 g Unsalted butter — diced, for the filling
1 tsp freshly ground black pepper — coarsely ground
1 medium Egg — beaten, for egg wash

Equipment

•20cm pie dish
•Large saucepan
•Rolling pin
•Colander
•Pastry brush

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 31 g
carbs: 62 g
fibre: 5 g
protein: 9 g
calories: 560 kcal

Instructions

1
Rub 150g cold cubed butter into the flour and half the salt until it resembles fine breadcrumbs.
2
Add cold water gradually and bring the mixture together into a firm dough ball.
3
Wrap the dough in greaseproof paper and chill in the fridge for 20 minutes.
4
Simmer the sliced potatoes and onions in boiling salted water for 8 to 10 minutes until just tender.
5
Drain the potato and onion mixture thoroughly in a colander and steam dry for 5 minutes.
6
Roll out two-thirds of the pastry on a floured worktop and line the 20cm pie dish.
7
Layer the warm potatoes and onions inside the dish, dotting generously with 60g butter and black pepper.
8
Roll out the remaining pastry, cover the pie, and crimp (fold and pinch pastry edges) to seal.
9
Brush the pastry lid with beaten egg and cut a small steam vent in the centre.
10
Bake at 190°C fan for 35 to 40 minutes until golden brown and crisp.

Chef's tips

Steam dry the potatoes thoroughly after boiling so excess water does not make the pastry soggy. Slice potatoes to an even thickness so they cook uniformly. Allow the pie to rest for 10 minutes before slicing to let the buttery filling settle.

Ingredient substitutions

unsalted butter (in pastry) → vegetable shortening
Maris Piper potatoes → King Edward potatoes
egg (for glaze) → whole milk

Storage

Store leftovers covered in the fridge for up to three days.

Reheating

Reheat in a preheated oven at 180°C fan for 15 to 20 minutes until piping hot and crisp.

Common mistakes to avoid

•Overcooking the potatoes during the parboil, making the filling turn to mush.
•Assembling the pie with wet vegetables, causing a soggy bottom crust.
•Under-seasoning the potato layers with salt and coarse black pepper.

Serving suggestions

Serve hot with a side of pickled red cabbage or pickled beetroot.Pair with warm mushy peas and rich onion gravy.Enjoy alongside baked beans for a hearty northern tea.