Butcher Cut Pie Recipe
Make Butcher Cut Pie Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Filling
Method
Pie Crust
- 1
Prepare the Pie Crust
In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 3
Chill the Dough
Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling
- 4
Cook the Filling
In a large skillet, brown the ground beef and pork over medium heat. Drain excess fat.
- 5
- 6
Season the Mixture
Stir in the beef broth, Worcestershire sauce, dried thyme, black pepper, and salt. Simmer for 10 minutes until the mixture thickens. Allow to cool.
Assemble and Bake
- 7
Roll Out the Dough
Preheat the oven to 375°F (190°C). On a floured surface, roll out half of the chilled dough to fit a 9-inch pie pan.
- 8
Fill the Pie
Transfer the rolled dough to the pie pan, fill it with the cooled meat mixture, and cover with the other half of the rolled dough. Seal and crimp the edges.
- 9
- 10
Cool and Serve
Remove from the oven and let the pie cool for 10-15 minutes before slicing and serving.
