Salted Caramel Double-Crust Pie

Instructions

1. 1

   Preheat your oven to 200°C (400¿aF).

   Tip: Use a convection setting for an even crisper crust.

2. 2

   In a large mixing bowl, combine the flour, cold unsalted butter, and ice-cold water. Mix until the dough comes together in a ball.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

3. 3

   Divide the dough in half and roll out each half into a thin circle, about 3mm thick.

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

4. 4

   Transfer the dough to a 23cm pie dish and trim the edges to fit.

   Tip: Use a pastry cutter or a knife to remove excess dough.

5. 5

   In a separate saucepan, combine the granulated sugar, egg yolks, and heavy cream. Cook over medium heat, stirring constantly, until the sugar has dissolved.

   Tip: Use a spatula to scrape the sides of the pan and prevent burning.

6. 6

   Bring the mixture to a simmer and cook for 5-7 minutes, or until the caramel is thick and golden.

   Tip: Be careful not to burn the caramel.

7. 7

   Remove the saucepan from the heat and stir in the whole milk, salted caramel sauce, and melted unsalted butter.

   Tip: Let the mixture cool slightly before pouring it into the pie crust.

8. 8

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

   Tip: Use a kitchen torch to caramelize the sugar, if desired.

9. 9

   Top the pie with a layer of flaky sea salt and sprinkle with granulated sugar.

   Tip: Use a spoon to create a decorative pattern on top of the pie.

10. 10

    Bake the pie for 25-30 minutes, or until the crust is golden brown and the caramel is set.

    Tip: Use a thermometer to check the internal temperature of the pie.