Butterscotch Lattice Pie
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite thing about this butterscotch lattice pie is how quickly it comes together. In just seventy minutes from start to finish, you'll have a stunning dessert that looks like you spent hours in the kitchen. The real magic happens with eggs, which provide protein and help bind everything beautifully while keeping your pie structure sturdy. Best of all, this recipe uses simple pantry staples that won't break the bank, making it perfect for impressing guests without any fuss or stress. The warm butterscotch filling paired with that golden lattice crust is absolutely irresistible.
Ella x
Ingredients
- 250all-purpose flour
- 170cold unsalted butter
- 200 ggranulated sugar
- 100 glight brown soft sugar
- 400 mlmilk
- 2 egglarge eggs
- 100 gbutter
- 5 gsalt
- 20 gvegetable oil
- 150 gbutterscotch syrup
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the lattice crust by combining flour, salt, and cold butter in a bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Tip: Be gentle to avoid overworking the dough.
- 3
Add the granulated sugar and light brown soft sugar to the bowl. Mix until the mixture forms a shaggy dough.
- 4
Gradually add the milk, stirring with a fork until the dough comes together in a ball.
- 5
Turn the dough out onto a lightly floured surface and roll out to a thickness of about 3mm (1/8 inch).
- 6
Use a pastry cutter or a knife to cut the dough into strips for the lattice top.
Tip: Cut the strips evenly so they fit together tightly.
- 7
Place the strips on top of the filling, weaving them into a lattice pattern.
- 8
Brush the lattice crust with a little milk and sprinkle with sugar.
- 9
Bake for 40 minutes, or until the crust is golden brown and the filling is bubbly.
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