White Chocolate Double-Crust Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This white chocolate double crust pie is my go to dessert when I want something elegant but manageable. The buttery crust comes together in just twenty minutes, and then you're ready to bake. I love that almonds and pistachios add a wonderful crunch while providing healthy fats and protein that make this indulgence feel a bit more nourishing. What really sells me on this recipe is how straightforward it is, especially for something that looks so fancy when you pull it out of the oven. Your friends will think you spent hours in the kitchen, but honestly, the whole thing takes just over an hour from start to finish.
Ella x
Ingredients
- 400 gall-purpose flour
- 250 gcold unsalted butter(chopped)
- 200 ggranulated sugar
- 400 gwhite chocolate chips(chopped)
- 10 gsalt
- 150 mlcold unsalted milk
- 2large eggs
- 100 gunsalted butter, melted
- 50 mlheavy cream
- 5 mlvanilla extract
- 100 gunsalted almonds(chopped)
- 50 gunsalted pistachios(chopped)
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). In a medium bowl, whisk together flour, salt, and confectioners' sugar.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 2
Add the cold butter to the flour mixture and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 3
Gradually pour in the cold milk, stirring with a fork until the dough comes together in a ball.
Tip: If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will allow the dough to relax and become easier to work with.
- 5
Roll out the dough to a thickness of about 3 mm (1/8 inch) and place it in a 23 cm (9 inch) pie dish.
Tip: Make sure the dough is evenly distributed and the edges are slightly fluted.
- 6
In a separate bowl, whisk together the melted butter, heavy cream, and vanilla extract.
Tip: Make sure to whisk until the mixture is smooth and well combined.
- 7
Pour the white chocolate mixture into the pie crust.
Tip: Make sure to smooth out the top with an offset spatula.
- 8
Roll out the remaining dough to a thickness of about 3 mm (1/8 inch) and use a pastry cutter or a knife to create a decorative border.
Tip: Make sure the edges are evenly spaced and the border is smooth.
- 9
Place the border on top of the filling and press the edges to seal.
Tip: Make sure the seal is tight and even.
- 10
Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.
Tip: This will help prevent the crust from bubbling up.
- 11
Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set.
Tip: Make sure to rotate the pie halfway through baking to ensure even browning.
- 12
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
Tip: This will allow the filling to set and the crust to cool completely.
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