Butter Pie, Friday Pie, or Catholic Pie is a traditional Lancashire dish with a special place in Liverpool and across the North West of England. The pie's origins are closely tied to the region's Catholic heritage, particularly in areas with a strong Catholic community. Historically, Catholics abstained from eating meat on Fridays, and Butter Pie became a popular meat-free alternative. The pie is simple, made from potatoes, onions, and butter, all encased in a flaky pastry. Its simplicity, affordability and the fact that it used readily available ingredients contributed to its popularity, making it a staple in the Lancashire diet.
The dish embodies the spirit of making do with what one has, a testament to the ingenuity of working-class families in the region. Over time, Butter Pie has remained a Friday tradition for some and has become a beloved comfort food many enjoy, regardless of the day of the week.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
For the Pastry in-depth explanation https://youtu.be/zisAWUUBolc
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
For the Filling: Minimum ingredients
- 1 lb (450g) potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
NOTE: I had an editing ERROR. Salt was added just before the pepper. I'm sorry for any confusion.
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