BUTTER PIE
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen. With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Milk Bar Pie served by Christina Tosi of the Momofuku restaurant empire.
Provided by The New York Times
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a bowl, mix the flour, salt and sugar. Add butter and gently toss with the dry ingredients until evenly coated. Using fingertips and thumbs, press each cube of butter into a thin leaf, and continue tossing in flour. When all butter is coated, add ice water one tablespoon at a time. Continue tossing gently until mixture starts to look ragged and just holds together when squeezed. Wrap loosely in plastic, waxed paper or parchment. Press dough down firmly into a disk. Refrigerate at least 30 minutes, or up to one day, before rolling. (Dough will keep frozen for up to a month).
- Heat oven to 350 degrees. On a lightly floured surface, roll chilled dough into a circle 12 inches in diameter and 1/4-inch thick. Transfer to a deep-dish 9-inch pie pan, lifting dough to let it settle into corners of pan; do not stretch it. Turn edges under to make a thick rim; flute the rim, pinching it into a zigzag pattern.
- Line crust with parchment or foil and cover bottom with pie weights, dried beans or raw rice. Bake in lower half of oven for 15 to 20 minutes, then remove weights and bake in upper half of oven 5 to 10 minutes, until just golden on edges.
- Meanwhile, make the filling: In a mixer fitted with a paddle attachment, cream butter and brown sugar together at medium speed until sugar looks like wet sand. Add salt and vanilla extract. With mixer running, add eggs one at a time and beat until creamy and light, about a minute. Mix in cranberries, if using.
- Scrape filling into parbaked crust. Place pie on a sheet pan and bake in center of oven for 25 to 35 minutes, until top looks dry and browned. The filling will form a skin and puff slightly, then deflate as it cools and sets. Let cool at least one hour, then wrap and refrigerate until serving, at least one hour or overnight. Serve cold with very lightly sweetened whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 189 milligrams, Sugar 29 grams, TransFat 1 gram
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John Bosch
bosch-john45@hotmail.comThis butter pie is a classic for a reason. It's simple to make, but it's always a hit with my family and friends.
Urooba Amin
a.urooba79@hotmail.frThis butter pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Technical Luqman
technical.luqman@gmail.comI made this butter pie for my husband's birthday, and he loved it. He said it was the best butter pie he's ever had.
Uzumaki Hushina
h10@yahoo.comThis butter pie is the perfect dessert for any occasion. It's easy to make and it's always a crowd-pleaser.
abc Sujon H24
abc-s@yahoo.comI'm not sure what I did wrong, but my butter pie didn't turn out right. The crust was too soft and the filling was too runny.
Dinesh Bhuj
dbhuj@gmail.comThis butter pie was so easy to make, and it turned out delicious! The crust was flaky and the filling was creamy and rich. I will definitely be making this pie again.
Okoye Chimezie
chimezie.o44@yahoo.comThis butter pie was a disaster. The crust was burnt and the filling was curdled.
Bafumba Bryan
bryan.b@yahoo.comI didn't like this butter pie at all. The crust was too tough and the filling was too bland.
DAN Awan
a_dan@hotmail.co.ukThe butter pie was good, but it wasn't anything special. I think I would have preferred a different recipe.
Dr Daniel
d18@hotmail.comThis butter pie was a bit too rich for my taste. I think I would have preferred it with less butter in the filling.
RiHan MeDiA
r-media@hotmail.comI followed the recipe exactly, but my butter pie didn't turn out as flaky as I would have liked. I think I may have over-mixed the dough.
Harris C kailon
c.harris51@hotmail.frThis butter pie was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Akhona Ngobese
n_akhona20@yahoo.comI'm not a huge fan of butter pie, but this recipe changed my mind. The crust is flaky and the filling is creamy and delicious. I would definitely recommend this recipe to anyone who loves butter pie.
Md Ridoy Hassan
hassan.m@hotmail.comThis is the best butter pie recipe I've ever tried. The crust is so flaky and the filling is so creamy and delicious. I will definitely be making this pie again.
Leon Mia
mial@yahoo.comI made this butter pie for my family, and they all loved it. The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe to anyone who loves butter pie.
Henry Adeson
adesonh@yahoo.comThis butter pie is a classic for a reason. It's simple to make, but it's always a crowd-pleaser. The crust is flaky and the filling is rich and creamy. I love serving this pie with a scoop of vanilla ice cream.
Jowel Md jowe
j_jowe@aol.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it. The butter pie turned out amazing! The crust was perfectly flaky and the filling was creamy and decadent. I will definitely be making this pie again and again.
Sabrina
sabrina@hotmail.frThis butter pie was a success! I made it for a potluck, and it was gone in minutes. Everyone loved the combination of the flaky crust and the creamy, buttery filling. I will definitely be making this pie again.
Md polas
p_md95@hotmail.comI've tried many butter pie recipes, but this one is by far the best. The crust is so flaky and the filling is so rich and flavorful. I highly recommend this recipe to anyone who loves butter pie.
J M
m-j97@gmail.comThis butter pie recipe is a true delight! The combination of flaky crust and creamy, buttery filling is simply irresistible. I followed the recipe exactly, and the pie turned out perfectly. It was a hit with my family and friends.