Salted Caramel Deep Dish Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). In a large mixing bowl, combine the flour and cold butter, and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use a food processor with a pastry blade attachment for an easier time.

2. 2

   Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: For easier rolling, chill the dough for up to 2 hours.

3. 3

   Roll out the dough on a lightly floured surface to a thickness of about 3mm. Transfer the dough to a 23cm deep dish pie plate, trimming the edges to fit.

   Tip: Use a pastry brush to apply a small amount of water to the edges for a seal.

4. 4

   In a separate saucepan, combine the granulated sugar, brown sugar, and 100ml of the heavy cream. Cook over medium heat, stirring occasionally, until the sugar dissolves.

5. 5

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the mixture reaches 115°C (239ºfF) on a candy thermometer.

   Tip: Be careful not to overcook, as this can cause the caramel to darken too much.

6. 6

   Remove the saucepan from the heat and stir in the remaining 150ml of heavy cream, the melted butter, and the sea salt.

7. 7

   Pour the caramel mixture into the pie crust, and smooth the top with a spatula.

   Tip: Be careful not to stir the caramel too much, as this can cause it to seize up.

8. 8

   Brush the edges of the pie crust with the melted butter, and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

9. 9

   Remove the pie from the oven and let it cool to room temperature.

10. 10

    Chill the pie in the refrigerator for at least 2 hours before serving.