There is never a time when a slice of butterscotch pie is not a good idea. This is simple and divine, and you will not regret making your own pastry for this pie – it’s super easy and failsafe.
Serves 4-6
Ingredients
CRUST
100g (about 1/2 cup) plain flour
1 tsp sugar
Pinch salt
75g cold butter, cut into chunks
40mls very cold water
FILLING
75g cold unsalted butter
225g brown sugar (about one cup loosely packed + 1 tablespoon)
¼ tsp flaky sea salt, plus more to taste
100mls cream
1 large tablespoon crème fraiche
2 tsps. vanilla extract
3 large eggs
1 tbsp plain flour
Whipped cream to serve
Method
Grease a shallow, 18cm pie dish.
To make the pastry, blitz all the ingredients except the cold water in a food processor until it looks like breadcrumbs. Drizzle in enough of the cold water to form a damp crumb that, when pinched, clumps together. Turn out onto a floured bench and bring it together with a quick, light knead. Roll out and press pastry into the greased tin. Freeze for 15 minutes.
Prick frozen pastry all over with a fork. Press a lightly oiled piece of foil into the dish and up the sides, covering the pastry – this saves blind baking with weights. Press tightly to enclose the pastry. Bake for 20 minutes, then carefully remove foil.
While pastry is par-baking, make the filling. In a saucepan melt the butter over a medium heat. Add sugar and salt and stir to combine. Cook for 3 minutes, stirring. Remove from heat and whisk in cream, crème fraiche and vanilla. Careful as it will bubble up. Cool for 15 minutes. Whisk in the eggs, one at a time, then the flour, until smooth.
Once crust is parbaked, pour in the filling. Bake for 10 minutes at 200 C and then reduce heat to 160 C and bake for a further 25-30 minutes. It is cooked when there’s a slight jiggle in the centre when moved. Let cool completely and serve with softly whipped cream.
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