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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Nana Fosu
[email protected]I made this butter pie for my family, and they loved it! The crust was flaky and the filling was creamy and delicious. I'll definitely be making this pie again soon.
Gracie Smith
[email protected]This butter pie was a bit too sweet for my taste, but I can see why people like it. The crust was flaky and the filling was creamy, but it's just a bit too much for me.
Launa Jack
[email protected]Overall, this butter pie is a great dessert. It's easy to make and the results are delicious. I would definitely recommend this recipe to anyone who loves butter pie.
Chantel Esterhuizen
[email protected]I'm not sure what I did wrong, but my butter pie turned out terrible. The crust was soggy and the filling was runny. I'm going to try making it again soon, but I'll be sure to follow the recipe more carefully this time.
Kathy Lopes
[email protected]This butter pie was a bit disappointing. The crust was dry and the filling was bland. I won't be making this pie again.
frankie Myles
[email protected]I had some trouble with the crust, but the filling was delicious. I'll try making the pie again soon, and I'll be sure to follow the recipe more carefully this time.
Isabella Leavines
[email protected]This butter pie is a bit too sweet for my taste, but I can see why people like it. The crust is flaky and the filling is creamy, but it's just a bit too much for me.
Daisy Rosauro
[email protected]I'm not a huge fan of butter pie, but I have to say, this recipe is pretty good. The crust is flaky and the filling is creamy and smooth. I'd definitely make this pie again.
Sissy
[email protected]This butter pie is a classic dessert that is always a hit. The flaky crust and the sweet, gooey filling are a winning combination. I highly recommend this recipe.
Brighton Chigwende
[email protected]I made this butter pie for my family, and they loved it! The crust was flaky and the filling was creamy and delicious. I'll definitely be making this pie again soon.
Yousaf Arin
[email protected]This butter pie is amazing! It's the perfect dessert for a special occasion. I'll definitely be making this pie again.
Qiniso Dludla
[email protected]I'm not sure what I did wrong, but my butter pie turned out terrible. The crust was soggy and the filling was runny. I'm going to try making it again soon, but I'll be sure to follow the recipe more carefully this time.
Humayun rashid073
[email protected]This butter pie was a bit disappointing. The crust was dry and the filling was bland. I won't be making this pie again.
Tonya Johnson
[email protected]I had some trouble with the crust, but the filling was delicious. I'll try making the pie again soon, and I'll be sure to follow the recipe more carefully this time.
ee bb pp
[email protected]This butter pie is a little too sweet for my taste, but I can see why people like it. The crust is flaky and the filling is creamy, but it's just a bit too much for me.
Tiffany Hegland
[email protected]I'm not a huge fan of butter pie, but I have to say, this recipe is pretty good. The crust is flaky and the filling is creamy and smooth. I'd definitely make this pie again.
Tony Berry
[email protected]This butter pie is the perfect dessert for any occasion. It's sweet, but not too sweet, and the crust is just perfect. I highly recommend this recipe.
Asnel galado
[email protected]I made this butter pie for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments. I'll definitely be making this pie again soon.
Redoy Dey
[email protected]I've been looking for a good butter pie recipe for ages, and I'm so glad I finally found this one. It's incredibly easy to follow, and the results are amazing. The pie crust is perfectly flaky and the filling is rich and creamy.
Md Piyash
[email protected]This butter pie recipe is an absolute winner! The flaky crust and the sweet, gooey filling are a match made in heaven. I've tried many butter pie recipes before, but this one is definitely the best.