Name: Butter Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 prepared 9-inch pie crust (homemade or store-bought); 1½ pounds thinly sliced potatoes (Yukon Gold or russet); 1 medium onion (thinly sliced); 1 stick (½ cup) unsalted butter (cut into small pieces); ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon white pepper (optional); ¼ teaspoon ground nutmeg (optional); 1 egg (beaten, for egg wash)

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Butter Pie is the ultimate comfort food, a beloved classic from Lancashire that transforms simple ingredients into a rich, savory delight. Imagine layers of tender potatoes and sweet onions, all nestled in a flaky golden crust and bathed in luscious melted butter. This humble pie is as heartwarming as it is satisfying, perfect for cozy nights in or a special gathering around the table. If you’re craving something nostalgic and deeply flavorful, Butter Pie is guaranteed to win your heart.

Ingredients You’ll Need

Butter Pie comes together with just a handful of pantry staples, yet every ingredient plays a starring role in building its iconic flavor and creamy texture. It’s proof that you don’t need anything fancy to create something truly special.

Pie Crust: Use a prepared 9-inch pie crust for ease, or go homemade if you love that from-scratch touch; it forms the buttery, flaky base and top.
Potatoes: 1½ pounds of thinly sliced Yukon Gold or russet potatoes add heartiness and become meltingly tender during baking.
Onion: One medium onion, thinly sliced, infuses each bite with subtle sweetness and depth.
Butter: A full stick of unsalted butter brings richness and moistens the filling, making every forkful decadent.
Salt: Essential for seasoning the potatoes and balancing the buttery richness.
Black Pepper: Adds warmth and a gentle kick, brightening up the flavors.
White Pepper (optional): For a slightly earthier, more complex peppery note—use if you like a bit more depth.
Ground Nutmeg (optional): Just a pinch for a whisper of warmth and a nod to tradition.
Egg (for egg wash): Brushing the top crust with beaten egg gives it that irresistible golden sheen.

How to Make Butter Pie

Step 1: Prepare the Crust

Start by preheating your oven to 375°F (190°C). Gently lay your pie crust into a 9-inch pie dish, pressing it into the corners and trimming any overhang. Prick the bottom lightly with a fork—this helps keep the crust crisp and prevents air bubbles.

Step 2: Layer the Potatoes and Onions

Arrange half of the thinly sliced potatoes in an even layer over the crust. Top them with half of the onions, scattering them evenly for sweet flavor in every bite. Dot this layer with half of the butter pieces, then sprinkle with salt, black pepper, and, if you like, a touch of white pepper and nutmeg.

Step 3: Repeat the Layers

Build a second layer using the remaining potatoes, onions, and butter. Again, season generously. This double-layered approach ensures the Butter Pie bakes up creamy and full of flavor, with each ingredient shining through.

Step 4: Add the Top Crust and Egg Wash

If you’re using a top crust (totally traditional and highly recommended), lay it over the filling. Trim and crimp the edges to seal, then cut a few small slits in the top to allow steam to escape. Brush the crust all over with the beaten egg for a glossy, bakery-style finish.

Step 5: Bake to Perfection

Slide the pie into your preheated oven and bake for 45 to 50 minutes. The potatoes will become tender, and the crust will turn beautifully golden. If you notice the edges browning too quickly, tent them loosely with foil about halfway through baking. Let the Butter Pie rest for 10 minutes before slicing—this makes serving easier and helps everything set.

How to Serve Butter Pie

Garnishes

A wedge of Butter Pie needs little embellishment, but a sprinkle of chopped fresh parsley or a grind of black pepper over the top can add a pop of color and freshness. For a touch of tradition, serve with pickled red cabbage—its tangy crunch is the perfect counterpoint to the buttery potatoes.

Side Dishes

This pie is hearty enough to stand alone, but classic British sides like mushy peas, baked beans, or a crisp green salad turn it into a feast. A spoonful of tangy chutney or a dollop of creamy coleslaw also pairs beautifully.

Creative Ways to Present

For a fun twist, try making mini Butter Pies in muffin tins for individual servings—perfect for parties or lunchboxes. Or serve generous slices with a drizzle of herby brown butter for a modern take that elevates the humble classic.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Butter Pie, lucky you! Simply cover the pie tightly or transfer slices to an airtight container, and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers a real treat.

Freezing

Butter Pie freezes beautifully. Once cooled, wrap the whole pie or individual slices in plastic wrap followed by foil. Label and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, place slices (or the whole pie) in a 350°F oven, covered loosely with foil, for 15 to 20 minutes until warmed through. This keeps the crust crisp and the filling soft and creamy, just like freshly baked.

FAQs

Can I make Butter Pie vegan?

Yes! Substitute a vegan pie crust and use plant-based butter. The pie will still be rich and flavorful—just be sure to check that your pastry is dairy-free.

What potatoes work best for Butter Pie?

Yukon Gold and russet potatoes are ideal, as they become tender and creamy but hold their shape. Avoid waxy varieties like red potatoes, which can stay too firm after baking.

Is a top crust necessary?

Traditional Butter Pie often features a double crust, but you can absolutely make it with just a bottom crust if you prefer a lighter version. The top crust does add that extra flaky, golden layer though!

Can I add cheese or other vegetables?

While classic Butter Pie is all about potatoes, onions, and butter, you can experiment by adding a handful of grated cheese or a few thinly sliced leeks for a twist. Just know it will stray a bit from tradition.

What’s the best way to slice Butter Pie?

Letting the pie rest for at least 10 minutes after baking helps the filling set, making it much easier to cut clean slices. Use a sharp, serrated knife for the neatest results.

Final Thoughts

If you’re looking for a dish that warms you from the inside out, Butter Pie absolutely delivers. It’s simple, timeless, and so much greater than the sum of its parts. Gather your ingredients, invite over someone you love, and share this slice of Lancashire comfort. You’re going to adore it!

Butter Pie Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Butter Pie is a traditional British savory pie from Lancashire, featuring layers of thinly sliced potatoes, onions, and rich butter nestled in a flaky pie crust. This vegetarian dish is perfect for meat-free days or Lent and offers a comforting, flavorful meal best served warm with pickled red cabbage or mushy peas.

Ingredients

Scale

Pie Crust

1 prepared 9-inch pie crust (homemade or store-bought)

Filling

1½ pounds thinly sliced potatoes (Yukon Gold or russet)
1 medium onion (thinly sliced)
1 stick (½ cup) unsalted butter (cut into small pieces)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon white pepper (optional)
¼ teaspoon ground nutmeg (optional)

Egg Wash

1 egg (beaten, for egg wash)

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Instructions

Preheat Oven and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trimming any excess edges if necessary. Lightly prick the bottom of the crust with a fork to prevent bubbling, and set aside.
Layer Potatoes and Onions: Arrange half of the thinly sliced potatoes evenly over the bottom of the pie crust. Spread half of the sliced onions over the potatoes. Dot the layer with half of the small butter pieces, then sprinkle with salt, black pepper, and if using, white pepper and ground nutmeg for added flavor.
Repeat Layers: Repeat the layering by adding the remaining potatoes, then onions, butter, and seasoning, ensuring even distribution for a balanced taste.
Top Crust and Egg Wash: Optionally, cover the filling with a top pie crust. Crimp the edges of the pie crust to seal it, and cut a few small slits on top to allow steam to escape during baking. Brush the surface of the crust with the beaten egg for a golden and glossy finish.
Bake the Pie: Place the pie in the preheated oven and bake for 45–50 minutes until the potatoes are tender and the crust turns golden brown. If the crust begins to brown too quickly, loosely cover the edges with foil halfway through baking to prevent burning.
Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes to set. Slice and serve warm, ideally accompanied by traditional sides such as pickled red cabbage or mushy peas.

Notes

Butter pie is a classic Lancashire dish traditionally eaten during Lent or on meat-free days.
For best flavor, use Yukon Gold or russet potatoes as they hold their texture well when baked.
Optional seasonings like white pepper and nutmeg enhance the savory depth but can be omitted if preferred.
If you prefer a crustless version, omit the top crust and bake with just the bottom crust and filling.
Serve warm for optimal taste and texture, pairing with pickled red cabbage or mushy peas for authentic British flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course or Side Dish
Method: Baking
Cuisine: British