Part 1: Northern Comfort in a Golden Crust

(Styled in the tone of The Best Blog Recipes — friendly, nostalgic, and full of clear, cozy guidance)

Let’s take a delicious trip up North to the heart of Lancashire with this rich, humble, and oh-so-buttery Butter Pie. If you’ve never heard of it, don’t worry—you’re in for a treat. This regional favourite has been warming hearts and bellies for generations with just a few simple ingredients: potatoes, onions, and plenty of butter, all tucked inside a golden, flaky pastry.

Despite its simplicity, this pie delivers serious comfort food vibes. Born out of tradition—when Catholics in Lancashire abstained from meat on Fridays—this pie is a shining example of how a few pantry staples can become something truly memorable. It’s buttery, soft in the middle, crisp on the outside, and deeply satisfying.

It’s also a great bake-ahead option for family meals, and perfect for vegetarians (just swap the egg glaze for milk). Serve it up with mushy peas, a dollop of red cabbage, or even just on its own with a cup of tea—whatever takes your fancy.

Let’s get started on this Lancashire legend!

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🛒 Ingredients You’ll Need

For the Pastry:

• 🌾 300g plain flour

• 🧈 150g cold butter, cubed

• 💧 3–4 tbsp cold water

• 🧂 Pinch of salt

For the Filling:

• 🥔 500g potatoes, peeled and sliced thinly

• 🧅 2 medium onions, thinly sliced

• 🧈 50g butter

• 🧂 Salt and pepper to taste

For the Glaze:

• 🥚 1 egg yolk, beaten (or milk for a vegetarian glaze)

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👩‍🍳 Step-by-Step Instructions

🌡️ Step 1: Preheat the Oven

Preheat your oven to 180°C (fan) or 200°C conventional. Line a 20cm pie tin with baking parchment if needed.

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🥄 Step 2: Make the Pastry

In a large mixing bowl, rub the cold cubed butter into the plain flour and salt until the mixture looks like coarse breadcrumbs.

Gradually add cold water, a tablespoon at a time, mixing gently with your hands or a fork until it comes together into a firm dough.

Wrap the dough in cling film and chill in the fridge for 20 minutes while you prepare the filling.

💡 Tip: Don’t overwork the dough—keeping everything cold and light helps give you that beautiful crisp pastry shell.

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🥔 Step 3: Prepare the Filling

Bring a pot of salted water to the boil, and cook the sliced potatoes for 5 minutes—just enough to soften them slightly. Drain and set aside.

Meanwhile, melt the butter in a frying pan over medium heat and gently cook the onions for 10 minutes, until soft and lightly golden. Season well with salt and pepper.

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🥧 Step 4: Assemble the Pie

Take the chilled pastry from the fridge and roll out two-thirds of it on a floured surface. Line your prepared pie tin with this pastry, pressing it into the corners.

Now layer the potatoes and onions in the base, seasoning each layer with salt, pepper, and small knobs of butter for extra richness. Keep layering until you’ve used everything up.

Roll out the remaining pastry to make a lid, and place it over the filling. Press the edges to seal, then trim any excess pastry. Use a fork to crimp the edges if you like.

Cut a small steam hole in the centre of the pie lid.

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Coming Up in Part 2: Glazing, Baking & the Perfect Lancashire Sides
[Continue to Part 2 →]

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Part 2: Glaze, Bake & Serve It Right

Now that your pie is beautifully layered and sealed, it’s time to get it into the oven and let that pastry do its golden, flaky magic.

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🥚 Step 5: Glaze and Bake

Brush the top of the pie with beaten egg yolk (or milk for a vegetarian version) to give it a beautiful golden shine.

Bake in your preheated oven for 30–35 minutes, or until the pastry is golden brown and crisp. You’ll smell the buttery goodness before it’s even out of the oven.

💡 Tip: If the top browns too quickly, cover loosely with foil for the last 10 minutes.

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🌬️ Step 6: Cool Slightly and Serve

Let your Lancashire Butter Pie cool for about 10 minutes before slicing. This gives the filling time to settle, so every wedge holds together beautifully.

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🍽 Serving Suggestions

You can enjoy this pie just as it is, warm from the oven, but if you want to go full Northern feast:

• 🥗 Serve with pickled red cabbage—the tartness cuts through the richness.

• 🥣 Pair with mushy peas for traditional pub-style comfort.

• 🥘 Add a drizzle of veggie gravy for Sunday dinner vibes.

• 🥬 Or keep it light with a simple green salad.

This is the kind of pie that works beautifully for lunch, dinner, or even as leftovers for the next day. It’s filling, rustic, and always welcome at the table.

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🧊 Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze whole or in slices. Wrap well in foil or plastic wrap and freeze for up to 2 months.

• Reheat: Reheat in the oven at 170°C until warmed through. Avoid the microwave—pastry and microwaves don’t mix well!

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🧈 Optional Upgrades

• Extra butter between the layers: For die-hard butter fans, don’t be shy—dot a little extra in every potato layer.

• Cheese twist: Not traditional, but a sprinkle of grated Lancashire cheese between the layers adds a cheesy richness.

• Herb it up: Add chopped thyme or parsley to the onions for a fragrant touch.

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This humble pie might have started as a meat-free Friday staple, but today, it’s a proud slice of British culinary heritage that deserves a spot on every comfort food menu.

[Next up in Part 3: FAQs, Troubleshooting & Final Thoughts]

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Part 3: FAQs + Final Thoughts

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❓ Frequently Asked Questions

1. Can I use puff pastry instead of shortcrust?
Yes, you can—but keep in mind puff pastry will give a lighter, flakier top, while shortcrust offers a sturdier, more traditional bite.

2. Is this pie vegetarian?
Yes, if you use milk instead of egg yolk for the glaze. Just be sure your butter and pastry ingredients are vegetarian-approved.

3. Can I add cheese?
Absolutely! Not traditional, but delicious. A handful of grated Lancashire cheese or mature cheddar works wonders.

4. What’s the best potato for this pie?
Go for a waxy variety like Maris Piper or Charlotte—they hold their shape while still going tender.

5. Can I make it ahead of time?
Yes! Assemble the pie, cover, and refrigerate for up to 24 hours before baking. Or bake ahead and reheat.

6. Can I make mini versions?
Yes! Use a muffin tin and line each hole with pastry to make individual butter pies. Great for parties or picnics.

7. Is there a vegan version?
Yes—swap butter for a plant-based alternative, use dairy-free milk for the glaze, and ensure your pastry is vegan.

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🥧 Final Thoughts

There’s something deeply satisfying about a Lancashire Butter Pie. It’s honest, simple, and comforting—everything a traditional pie should be. With buttery potatoes and soft, sweet onions all wrapped up in golden pastry, it’s proof that you don’t need fancy ingredients to make something unforgettable.

So whether you’re reconnecting with your Northern roots or just exploring classic British recipes, this pie is a must-try. Bake it once, and you’ll see why it’s been loved for generations.

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