Butterscotch Deep Dish Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Rich butterscotch filling atop a crumbly crust, baked to perfection in a deep dish
Ella x
Ingredients
- 250all-purpose flour
- 150cold unsalted butter
- 120ice water
- 400 ggranulated sugar
- 200 gbrown sugar
- 2large eggs
- 6 gsalt
- 1 gbaking soda
- 1½ mlbutterscotch extract
- 250 mlheavy cream
- 100 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a large mixing bowl, combine flour, cold butter, and ice water. Mix until the dough comes together.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 3
Press the dough into the bottom and sides of a 20cm deep dish pie plate.
Tip: Make sure to evenly distribute the dough and trim the edges.
- 4
In a separate bowl, whisk together sugar, brown sugar, eggs, salt, and baking soda.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the butterscotch extract to the sugar mixture and whisk until combined.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Pour the sugar mixture into the prepared pie crust.
Tip: Make sure to evenly distribute the filling.
- 7
Pour the heavy cream into the pie crust.
Tip: Make sure to evenly distribute the cream.
- 8
Melt the unsalted butter and pour it into the pie crust.
Tip: Make sure to evenly distribute the butter.
- 9
Bake the pie for 40 minutes, or until the crust is golden brown and the filling is set.
Tip: Make sure to cover the edges with foil if they start to brown too quickly.
- 10
Let the pie cool for 10 minutes before serving.
Tip: Serve warm or at room temperature.
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