Caramelized onion crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 42) by Cathy Barrow

  • onions
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on May 03, 2021

    I made a single crust to use in a smaller oval (1/2 the volume of the 9 x 13 slab pie pan) for a double crusted pie and it fit perfectly. Once the butter is made/chilled, the pastry comes together quickly & it rolled out beautifully. You can taste the onions and it baked up golden & flaky. I used the heated pizza stone method to ensure a crisp bottom crust - I will do that again. My plan now is to have some full and 1/2 portions of the butter in the freezer waiting for more uses of this pastry...I'm pretty sure it would also be great for a beef pie.

  • anya_sf on November 09, 2019

    This was easier to make than I expected. Note that the amount of onion butter listed is just the amount of butter prior to adding the onions. I assumed I should use all of the onion butter (mine weighed 280 g). I made the dough 2 days ahead of time and refrigerated it before using.

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