Butcher's Cut Pie Recipe

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour and salt. Mix well to combine.

Cut in Butter

Add the unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. You may not need all the water.

Form Dough

Turn the dough out onto a lightly floured surface and knead gently just until it forms a ball. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Cook the Meat

In a large skillet over medium heat, add the ground beef and ground pork. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Add Vegetables

Stir in the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.

Add Liquid and Seasoning

Pour in the beef broth and Worcestershire sauce. Sprinkle in the thyme, salt, and black pepper. Stir well and let it simmer for about 10 minutes until slightly thickened.

Cool the Filling

Remove the skillet from the heat and let the filling cool slightly before adding the beaten egg to bind the mixture.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Roll Out Dough

On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the rolled dough to the pan.

Fill the Pie

Pour the meat filling into the pie crust and spread it evenly.

Top the Pie

Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust for steam to escape.

Bake the Pie

Bake the pie in the preheated oven for 40-45 minutes or until the crust is golden brown. Let it cool for a few minutes before slicing.