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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
