Breton Butter Pie
8 servings
65 minutes
The Breton butter pie is an exquisite French dessert from the Brittany region, known for its rich buttery pastries. Its delicate, crumbly dough literally melts in your mouth, while the aroma of vanilla and butter creates a cozy feeling of home. The pie features a thin layer of jam that adds fruity freshness and a slight tartness, contrasting beautifully with the rich flavor of the dough. This pie pairs perfectly with a cup of fragrant tea or coffee and makes a wonderful conclusion to an elegant dinner. Its simplicity in preparation makes it accessible even for beginners, while its rich taste and elegant appearance make it worthy of a festive table.
1
Cut the butter into small squares. In a food processor, chop the flour, sugar, powdered sugar, and butter until crumbly. Separately mix 4 egg yolks and vanilla, then add to the mixture. Chop until a sticky, homogeneous dough forms. Wrap the finished dough in plastic wrap and keep in the refrigerator for at least two hours.
- Butter: 225 g
- Pancake flour mix: 225 g
- Sugar: 110 g
- Icing sugar: 110 g
- Chicken egg: 6 pieces
- Vanillin: 0.8 teaspoon
2
Place a baking tray in an oven preheated to 190 degrees. Grease a mold that is five centimeters deep and twenty centimeters wide with oil, and add half of the dough. Cover the dough with film and press it down. After removing the film, spread jam on the resulting crust, leaving one centimeter from the edges.
- Butter: 225 g
- Jam (preserve): 125 g
3
Roll out the remaining dough into a circle larger than the mold, place it over the jam, and pinch it to the bottom layer with your fingers. Brush the top of the pie with egg yolk mixed with water.
- Chicken egg: 6 pieces
- Water: 1 teaspoon
4
Bake for 45 minutes until golden crust appears. Let cool before removing from the mold.
