Butter Pie

by Olivia Potts
Butter Pie


For the pastry

75 grams butter
75 grams lard
350 grams plain flour
1 teaspoon fine salt
75 millilitres very cold water

For the filling

3 large potatoes (peeled and cut into slices)
120 grams butter
2 large onions (cut into slices)
salt and freshly ground black pepper
1 egg (beaten, to glaze)


1. First, make the pastry. Rub the butter and lard into the flour and salt with your fingertips, until the mixture resembles breadcrumbs. Add the water, and cut it into the mixture with a knife. Once the dough starts to come together, use your hands to briefly knead the pastry, and make sure there are no dry bits. Wrap in clingfilm and rest in the fridge for an hour.

2. While the pastry is resting, boil the potato slices for 10 minutes, drain and set to one side. Heat 50g of the butter in a pan and cook the onion slices for about 10 minutes, until soft, but not coloured.

3. Preheat the oven to 180°C. Take two-thirds of the pastry and roll it out into a rectangle the thickness of a pound coin; use this to line a pie dish approximately 20 x 30cm. Layer the potatoes in the base of the pie, followed by the onions, then dot the remaining butter on top. Season liberally with salt and pepper. Roll out the final third of pastry into a rectangle the same size as the pie dish and place on top, using a fork to attach the pastry lid to the rest of the dish.

4. Brush the lid of the pie with egg wash, and stab a couple or so vent holes in the pastry with a knife. Bake for 30 minutes, until the pastry lid is firm and golden-brown.

Serves: 6

No nasty chemicals. None of this UK supermarket plastic nonsense. Just wholesome, tasty, fair dinkum fruit & veg, grown the way fruit & veg intended, delivered by lovely local people.

— Keith W

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.