Butter pie

Butter Pie

Butter Pie

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Butter pie is a traditional dessert originating from North West England, particularly popular in Lancashire. It is a simple yet delicious pie made with a rich buttery filling. This article will provide a detailed overview of the butter pie, including its history, ingredients, preparation, and variations.

History

The exact origins of butter pie are unclear, but it is believed to have been created by the working-class families in the industrial towns of Lancashire during the 19th century. The pie was a cost-effective and filling dish that could be easily made with basic ingredients commonly found in households at that time.

Ingredients

The key ingredients used in butter pie include:

• Butter: The main component of the pie, providing its rich and creamy texture.
• Sugar: Adds sweetness to the filling.
• Eggs: Helps bind the ingredients together.
• Cream: Enhances the richness and smoothness of the filling.

Preparation

To make a butter pie, follow these steps:

1. Preheat the oven to 180°C (350°F).
2. Roll out the pastry and line a pie dish with it.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the cream and mix until smooth.
6. Pour the filling into the pastry-lined dish.
7. Bake in the preheated oven for approximately 40-45 minutes, or until the filling is set and the pastry is golden brown.
8. Remove from the oven and allow to cool before serving.

Variations

While the traditional butter pie recipe remains popular, there are a few variations that have emerged over time. Some common variations include:

• Adding potatoes: Some recipes incorporate mashed potatoes into the filling, adding a savory element to the pie.
• Cheese topping: A layer of grated cheese can be sprinkled on top of the pie before baking, creating a delicious cheesy crust.
• Vegetable additions: Chopped onions or leeks can be added to the filling for added flavor and texture.

See also

• Lancashire cuisine
• British cuisine

References