Butter Pie

Went for wings at Runyon’s in Minneapolis with my friend Scott and his girlfriend Kari and we got to talking about Thanksgiving and I told them I was supposed to bring a Butter Pie and they wanted to know what it was, so here it is for all the world.


  • 1 Cup granulated white sugar
  • 1 Cup whole milk
  • 2 Eggs
  • 1 Tablespoon all-purpose flour
  • ¼ Cup butter
  • ¼ teaspoon salt
  • ¾ teaspoon vanilla
  • 2 crust pie dough


  1. Preheat oven to 450F
  2. Line 9″ Pie plate with a single crust pie dough.
  3. Mix flour, salt, and sugar together.
  4. Cream butter into flour and sugar.
  5. Add eggs and beat thoroughly.
  6. Add vanilla and milk to mixture to finish the custard.
  7. Pour the custard mixture into the prepared pie shell.
  8. Float the second crust on the custard mixture and seal the edges.  Do not cut vent holes in the top crust.
  9. Bake in the preheated oven for 10 minutes, reduce heat to 325F and continue cooking for 25 minutes until golden brown.


It’s best to guild the lily and serve this pie with real whipped cream.


David M. Lord, who as the story goes broke into his baker’s recipe box to retrieve this recipe when she wouldn’t share.

2013-11-23, Weight Watchers Points value for a serving 1/8th of the pie is 11, six of which are the crust.