- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 – 1/3 cup ice water Only enough to make a dough form.
- 4 eggs
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup melted butter not margarine
- 3/4 cup maple syrup
- 1/2 cup dark corn syrup
- 3/4 cup raisins
Sufficient for two 10 inch pie shells. (freeze the second one for later)
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 – 14 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired.
Whisk together the eggs, brown sugar, vanilla, butter, maple syrup and corn syrup until the brown sugar is dissolved.
Stir in the raisins.
Pour into the prepared pastry crust and bake at 350 degrees for about 50-60 minutes or until the middle is set but can still wobble bit.
Cool completely before serving.
By George has declared July as “Butter Tart Month.” Here is a menu of our delectable articles on Canada’s iconic dessert.
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