White Chocolate Lattice Pie

Instructions

1. 1

   In a large mixing bowl, combine flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Keep the butter cold to ensure the pastry is flaky.

2. 2

   Gradually pour in ice-cold water while gently stirring the mixture with a fork until it forms a shaggy dough.

   Tip: Don't overmix, as this can lead to tough pastry.

3. 3

   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the pastry from sticking to the baking sheet.

5. 5

   Roll out the chilled dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a 23cm (9-inch) pie dish and trim the edges.

   Tip: Use a pastry brush to gently press the edges to seal any gaps.

6. 6

   Make a lattice pattern by rolling out the remaining dough to a thickness of about 3mm (1/8 inch). Cut the dough into strips about 1cm (1/2 inch) wide.

   Tip: Use a sharp knife or pastry cutter to ensure clean edges.

7. 7

   Place the lattice strips on top of the pie, weaving them into a lattice pattern. Trim the excess dough and press the edges to seal.

   Tip: Use a pastry brush to apply a beaten egg for a golden glaze.

8. 8

   Bake the pie for 40 minutes, or until the pastry is golden brown and the filling is set.

   Tip: Rotate the pie halfway through baking to ensure even browning.

9. 9

   Remove the pie from the oven and let it cool on a wire rack for 10 minutes before serving.

   Tip: Dust the pie with confectioners' sugar before serving, if desired.