Brown Butter Deep Dish Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You know how sometimes you want to make something really impressive but don't have all day? This brown butter deep dish pie is exactly that kind of recipe. It's loaded with fresh vegetables like carrots, which are packed with beta carotene for your eyes and immune system, plus it comes together in just over an hour total. The beauty of this one is that most home cooks already have these ingredients on hand, making it both simple and budget friendly. That nutty brown butter brings everything together with this rich, comforting flavor that makes people think you spent hours in the kitchen when really you didn't.
Ella x
Ingredients
- 300 gflour
- 200 gcold butter
- 150 mlice water
- 120 gbutter for browned bits
- 1 kgonion
- 2 kgcarrot
- 1 kgzucchini
- 2 kgtomato
- 1 gparsley(chopped)
- 10 gsalt(fine)
- 5 gblack pepper(freshly ground)
Detail level
Instructions
- 1
Preheat the oven to 180°C. In a large bowl, combine flour, cold butter, and ice water. Use a fork to work the butter into the flour until the mixture resembles coarse crumbs. Wrap the mixture in plastic wrap and refrigerate for 10 minutes.
Tip: Make sure the butter is cold, or the crust won't turn out flaky.
- 2
Roll out the chilled dough on a lightly floured surface to a thickness of 3 mm. Transfer the dough to a 20 cm deep dish pie plate. Trim the edges and press the dough into the corners.
Tip: Don't overwork the dough, or it will become tough.
- 3
In a large skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and develops a nutty aroma.
Tip: This step is crucial, as the browned butter will give the pie its flavor.
- 4
Add the diced onion, carrot, and zucchini to the skillet with the browned butter. Cook, stirring occasionally, until the vegetables are tender and lightly browned.
Tip: Don't overcook the vegetables, or they will become mushy.
- 5
Stir in the diced tomato, parsley, salt, and black pepper.
Tip: Taste and adjust the seasoning as needed.
- 6
Pour the brown butter and vegetable mixture into the pie crust.
Tip: Make sure to spread the mixture evenly, leaving a 1 cm border around the edges.
- 7
Roll out the remaining dough to a thickness of 3 mm. Use a pastry cutter or a knife to create a decorative border. Place the border on top of the filling and press the edges to seal.
Tip: Use a fork to crimp the edges for a decorative touch.
- 8
Cut a few slits in the top crust to allow steam to escape during baking.
Tip: This will help the pie cook evenly and prevent the crust from becoming soggy.
- 9
Bake the pie for 35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Tip: Don't open the oven door during the first 20 minutes of baking, or the pie will lose its temperature and the crust won't set properly.
- 10
Remove the pie from the oven and let it cool for 10 minutes before serving.
Tip: The pie will continue to cook a bit after it's removed from the oven, so let it cool slightly before serving.
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