Dulce de Leche Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use an oven thermometer for accurate temperature.

2. 2

   Make the pastry crust: In a large bowl, combine flour, cold butter, and ice water. Mix until the dough comes together in a ball.

   Tip: Use a food processor or pastry blender to speed up the process.

3. 3

   Roll out the dough to a thickness of 3mm (1/8 inch). Place the dough in a 23cm (9-inch) pie dish.

   Tip: Use a rolling pin to achieve an even thickness.

4. 4

   Fill the pie crust with dulce de leche, leaving a 2.5cm (1-inch) border around the edges.

   Tip: Use a spatula to smooth the filling.

5. 5

   Make the double crust: Roll out the remaining dough to a thickness of 3mm (1/8 inch). Use a pastry cutter or a knife to create a lattice pattern.

   Tip: Brush the lattice pattern with a little water to seal the edges.

6. 6

   Place the double crust over the dulce de leche, pressing the edges to seal. Crimp the edges to form a decorative border.

   Tip: Use a fork to create a decorative edge.

7. 7

   Bake the pie for 25 minutes, then reduce the heat to 150°C (300°F) and bake for an additional 10-15 minutes, or until the crust is golden brown.

   Tip: Rotate the pie halfway through baking to ensure even browning.

8. 8

   Remove the pie from the oven and let it cool for 10 minutes. Drizzle with caramelized sugar and serve.

   Tip: Use a sharp knife to cut the pie into slices.

9. 9

   To make caramelized sugar, melt 100g of sugar in a saucepan over medium heat, stirring constantly, until the sugar turns golden brown.

   Tip: Use a spatula to scrape up any burnt bits from the bottom of the pan.