Butter pie

Butter Pie

A traditional butter pie

The butter pie is a traditional savory pie originating from the Lancashire region in England. It is a simple yet flavorful dish, primarily made with potatoes and onions, encased in a buttery pastry crust. The pie is particularly associated with the town of Preston and is a popular choice among vegetarians.

History

The butter pie has its roots in the dietary restrictions of the Roman Catholic Church. During times when meat was not allowed, such as Lent, the butter pie provided a satisfying alternative. It became a staple in the diet of the working-class population in Lancashire, especially among the Catholic community.

Ingredients

The main ingredients of a butter pie include:

• Potatoes
• Onions
• Butter
• Shortcrust pastry
• Salt and pepper

Optional ingredients may include cheese or cream to enhance the flavor and texture.

Preparation

The preparation of a butter pie involves several steps:

1. Pastry: The shortcrust pastry is prepared by mixing flour, butter, and a pinch of salt, then chilled before rolling out. 2. Filling: Potatoes are peeled, sliced, and boiled until tender. Onions are sliced and sautéed in butter until soft. 3. Assembly: The pastry is rolled out and used to line a pie dish. The potato and onion mixture is layered inside, seasoned with salt and pepper, and topped with more pastry. 4. Baking: The pie is baked in a preheated oven until the pastry is golden brown.

Cultural Significance

The butter pie holds cultural significance in Lancashire, often served at local events and gatherings. It is also a popular item at football matches, particularly those involving Preston North End F.C., where it is affectionately known as the "PNE pie."

Variations

While the traditional butter pie is vegetarian, variations may include additional ingredients such as cheese or leeks. Some modern recipes incorporate herbs or spices to add complexity to the flavor.

Related Pages

• Lancashire cuisine
• Pie
• Vegetarianism