Salted Caramel Lattice Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making this salted caramel lattice pie is one of my favorite weekend projects, and honestly, it's much simpler than it looks. The buttery, flaky crust comes together in just twenty minutes, and then you're layering in that gorgeous homemade caramel with a touch of sea salt for balance. What I love most is how the heavy cream adds richness while providing some beneficial fats that actually help with nutrient absorption. Plus, the whole thing bakes in about thirty five minutes, so you can have an impressive dessert on the table without spending your entire afternoon in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 225 gcold unsalted butter
- 175 mlice-cold water
- 10 gsalt
- 500 ggranulated sugar
- 100 glight brown sugar
- 1 pieceegg yolk
- 120 mlheavy cream
- 60 gunsalted butter, melted
- 5 gsea salt
- 300 gcaramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C. In a large mixing bowl, combine flour and salt. Add cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse breadcrumbs.
- 2
Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 3
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm. Transfer the dough to a 23 cm pie dish and trim the edges to fit.
- 4
In a separate bowl, whisk together granulated sugar, light brown sugar, and egg yolk until well combined. Pour the caramel mixture into the pie crust.
- 5
Roll out the remaining dough to a thickness of about 3 mm. Use a pastry cutter or a knife to create a lattice pattern. Place the lattice on top of the pie and trim the edges to fit.
- 6
Brush the lattice with melted butter and sprinkle with sea salt. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- 7
Remove from the oven and let cool for 10 minutes before serving.
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