Butcher's Cut Pie Recipe
A classic pie made with tender meat.
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Ingredients
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Pie Crust
Filling
Method
Pie Crust
- 1
Prepare the Pie Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Roll Out the Dough
After chilling, divide the dough in half. On a floured surface, roll out one half to fit your pie dish. Transfer the rolled dough to the dish and trim the edges. Roll out the second half for the top crust.
Filling
- 3
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add the diced beef chuck and brown on all sides. Remove the beef and set aside. In the same skillet, add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- 4
- 5
- 6
Bake the Pie
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before slicing.
