Toffee Double-Crust Pie

Instructions

1. 1

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

2. 2

   Make the shortcrust: In a large mixing bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse breadcrumbs. Add the sugar and mix until well combined.

3. 3

   Add the eggs one at a time, mixing until the dough comes together in a ball.

4. 4

   Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

5. 5

   Divide the dough in half and shape each half into a flat disc. Wrap each disc in plastic wrap and chill in the fridge for 10 minutes.

   Tip: This will help the dough relax and make it easier to roll out.

6. 6

   Roll out one of the chilled dough discs to a thickness of about 3mm. Place the dough into a 23cm pie dish and trim the edges to fit.

7. 7

   Make the toffee filling: In a medium saucepan, combine the golden syrup, heavy cream, and toffee bits. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.

8. 8

   Reduce the heat to low and simmer for 5 minutes, stirring frequently, until the toffee has thickened and turned a deep amber color.

9. 9

   Pour the toffee filling into the pie crust.

10. 10

    Roll out the second dough disc to a thickness of about 3mm. Place the dough over the toffee filling and trim the edges to fit.

    Tip: Use a little water to help the dough stick if necessary.

11. 11

    Prick the bottom of the pie crust with a fork to prevent it from bubbling up during baking.

12. 12

    Bake the pie for 40 minutes, or until the crust is golden brown and the toffee is bubbly.

    Tip: Let the pie cool for at least 30 minutes before serving.

13. 13

    Serve warm, dust with powdered sugar if desired.