Butter Tarts, the famous Canadian dessert is now served in Pie Size. Butter Tart Pie, made with a delicious flaky pie crust and that amazing sweet raisin filling. Nothing like it!
The first time I made this dessert was for a friend’s birthday a few years ago. In Italy birthdays are celebrated a bit differently, when it is your birthday it is up to you to host the get together or buy everyone a cappuccino and cornetto (croissant). Lucky for us our friend is an amazing cook. The Italian wanted to share one of his favourite Desserts (of course after Tiramisu), but instead of making individual Butter Tarts, I decided to make a Pie, just as good and a bit easier! This pie is so rich and decadent, with homemade pastry and plump raisins, brown sugar and corn syrup, what’s not to like about it?
How to make it
In a small bowl add the raisins and cover with boiling water, let sit for about 10 minutes. Then drain well.
Start by making the filling, in a small pot add the corn syrup and brown sugar, cook over low/medium heat, stirring constantly, cool slightly.
In a medium bowl beat the eggs slightly, then add the cooled corn syrup mixture, combine well, add the butter, salt and vanilla, stirring to combine.
On a lightly floured flat surface, roll the pastry into a circle, place it in the prepared pie plate.
Sprinkle the top of the crust with the raisins, then fill with butter tart filling.
Bake the pie until the crust is golden, and the filling is lightly golden but still bubbling. Let cool before serving.
You can always use store bought pie pastry, but believe me there is nothing like home made, either dough from this recipe or this Brown Sugar Pie Crust.
What to substitute with raisins?
If you don’t like raisins then you can substitute with walnuts, hazelnuts, pecans, or even chocolate chips.
What to do with extra pie dough
The next best thing to do with any left over pie dough is to make cinnamon cookies or twists, I think almost everyone’s mother or grandmother made these. Cut the extra pastry into strips and twist or use a small cookie cutter to make shapes, then sprinkle with cinnamon sugar and bake until golden. So good.
If not you can always freeze the dough, wrap it well in plastic wrap, then place it in a freezer safe bag. It will keep for up to 6 months in the freezer. When you want to use the frozen dough, thaw in the refrigerator for about a few hours, then roll it out as usual.
How to store the pie
Any leftover pie should be stored in the fridge covered well in plastic wrap or foil, it will keep for up to 4 days.
So if you have always wanted to try making Butter Tarts why not try making a Butter Tart Pie first? Enjoy!
Butter Tart Pie
FOR THE PASTRY
- 2 1/4 cups all purpose flour (290 grams)
- 1 pinch salt
- 1 pinch sugar
- 3/4 cup cold firm butter (162 grams)
- 4-5 tablespoons cold water
FOR THE FILLING
- 1 cup corn syrup (light) (300 grams)
- 2/3 cup brown sugar (lightly packed) (120 grams)
- 2 large eggs room temperature (slightly beaten)
- 1/4 cup butter softened (55 grams)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup raisins (75 grams)
- Pre- heat oven to 400° (200 celsius) degrees. Lightly grease and flour a 9 inch (23 cm) pie plate.
FOR THE FILLING
- In a small bowl add the raisins and cover with boiling water, let sit for about 10 minutes. Then drain well, set aside.
- In a small pot add the corn syrup and brown sugar, cook gently over low to medium heat for approximately 5 minutes, stirring constantly (do not bring to a boil), then cool. In a medium bowl beat eggs slightly, then add the cooled corn syrup mixture, mix well with a wooden spoon to combine, then add the butter, salt and vanilla and combine well.
FOR THE PASTRY
- Whisk together the flour, salt and sugar in a large bowl, add the butter and cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles coarse crumbs (the size of peas). Sprinkle with the water (one tablespoon at a time) just until dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round ball. Wrap the dough in plastic and refrigerate for at least 30 minutes before using.
- Remove the dough from the fridge and knead softly a few times to soften the dough. Cut the dough in 2 parts. On a lightly floured flat surface, roll one part into a circle (1/8 inch thick), (make sure to flour the rolling- pin also), place the dough in the prepared pie plate. Sprinkle the bottom with the drained raisins, then pour the butter tart filling on top. Bake in 400° (200° celsius) oven for 15 minutes, then lower to 350° (180° celsius) and bake for an additional 15-20 minutes (until the crust is golden*, filling will be lightly browned but still bubbling). Let cool before serving. Enjoy!
FOR THE CINNAMON TWISTS OR CUTOUTS (leftover dough)
- In a small bowl mix 1 tablespoon (15 grams) sugar and 1 teaspoon (5 grams) cinnamon. With the extra pastry, roll the dough into desired thickness (about 1/4" or slightly less) cut into strips and twist or use a small cookie cutter to make shapes, then sprinkle with the sugar/cinnamon mix and bake in 350° (180°) degree oven until golden, approximately 5-10 minutes). Let cool and serve.
*If the crust is browning too much then cover the edges with foil.
Updated from October 26, 2014.