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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Crust
Filling
Method
Crust Preparation
- 1
Make the Pie Crust
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling Preparation
- 4
Cook the Beef
In a large skillet over medium heat, add the beef stew meat and brown it on all sides, about 5-7 minutes.
- 5
- 6
Add Liquids and Seasoning
Pour in the beef broth and Worcestershire sauce. Add thyme, salt, and black pepper. Bring to a simmer and cook for 30 minutes until the beef is tender.
- 7
Finish with Peas
Add frozen peas and mix well. Remove from heat and let the filling cool slightly while you roll out the crust.
Assembly and Baking
- 8
- 9
Fill the Pie
Spoon the beef filling into the pie crust, spreading it evenly.
- 10
Top with Second Crust
Roll out the second disc of dough and place over the filling. Seal and flute the edges. Cut slits in the top crust for steam to escape.
- 11
- 12
Bake the Pie
Preheat the oven to 375°F (190°C) and bake the pie for 45-50 minutes or until the crust is golden brown.
- 13
Cool and Serve
Allow the pie to cool for 10 minutes before slicing and serving.
