Dulce de Leche Lattice Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a large mixing bowl, whisk together flour, salt, and sugar. Add the cold butter and, using a pastry blender or your fingertips, work it into the dry ingredients until the mixture resembles coarse breadcrumbs.

3. 3

   Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 3mm. Transfer the dough to a 23cm pie dish and trim the edges to fit.

5. 5

   In a separate bowl, whisk together the dulce de leche, eggs, and vanilla extract until smooth. Pour the filling into the pie crust and smooth the top with a spatula.

6. 6

   Roll out the second dough disk to a thickness of about 3mm. Use a pastry cutter or a knife to create a lattice pattern on top of the pie. Trim the edges and press the lattice edges to seal.

7. 7

   Brush the lattice edges with the melted butter and sprinkle with salt. If using caramel sauce, drizzle it over the top of the pie in a zig-zag pattern.

8. 8

   Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool on a wire rack for at least 30 minutes before serving.

9. 9

   Slice the pie and serve warm, dusting with powdered sugar if desired. Enjoy!