There is never a time when a slice of butterscotch pie is not a good idea. This is simple and divine, and you will not regret making your own pastry for this pie – it’s super easy and failsafe.

Serves 4-6



Ingredients

CRUST

100g (about 1/2 cup) plain flour

1 tsp sugar

Pinch salt

75g cold butter, cut into chunks

40mls very cold water

FILLING

75g cold unsalted butter

225g brown sugar (about one cup loosely packed + 1 tablespoon)

¼ tsp flaky sea salt, plus more to taste

100mls cream

1 large tablespoon crème fraiche

2 tsps. vanilla extract

3 large eggs

1 tbsp plain flour

Whipped cream to serve



Method

Grease a shallow, 18cm pie dish.

To make the pastry, blitz all the ingredients except the cold water in a food processor until it looks like breadcrumbs. Drizzle in enough of the cold water to form a damp crumb that, when pinched, clumps together. Turn out onto a floured bench and bring it together with a quick, light knead. Roll out and press pastry into the greased tin. Freeze for 15 minutes.

Prick frozen pastry all over with a fork. Press a lightly oiled piece of foil into the dish and up the sides, covering the pastry – this saves blind baking with weights. Press tightly to enclose the pastry. Bake for 20 minutes, then carefully remove foil.

While pastry is par-baking, make the filling. In a saucepan melt the butter over a medium heat. Add sugar and salt and stir to combine. Cook for 3 minutes, stirring. Remove from heat and whisk in cream, crème fraiche and vanilla. Careful as it will bubble up. Cool for 15 minutes. Whisk in the eggs, one at a time, then the flour, until smooth.

Once crust is parbaked, pour in the filling. Bake for 10 minutes at 200 C and then reduce heat to 160 C and bake for a further 25-30 minutes. It is cooked when there’s a slight jiggle in the centre when moved. Let cool completely and serve with softly whipped cream.

LISTEN ABOVE

There is never a time when a slice of butterscotch pie is not a good idea. This is simple and divine, and you will not regret making your own pastry for this pie – it’s super easy and failsafe. 
Serves 4-6 
 
Ingredients 
CRUST 
100g (about 1/2 cup) plain flour 
1 tsp sugar 
Pinch salt 
75g cold butter, cut into chunks 
40mls very cold water 
FILLING 
75g cold unsalted butter 
225g brown sugar (about one cup loosely packed + 1 tablespoon) 
¼ tsp flaky sea salt, plus more to taste 
100mls cream 
1 large tablespoon crème fraiche 
2 tsps. vanilla extract 
3 large eggs 
1 tbsp plain flour 
Whipped cream to serve 
 
Method 
Grease a shallow, 18cm pie dish. 
To make the pastry, blitz all the ingredients except the cold water in a food processor until it looks like breadcrumbs. Drizzle in enough of the cold water to form a damp crumb that, when pinched, clumps together. Turn out onto a floured bench and bring it together with a quick, light knead. Roll out and press pastry into the greased tin. Freeze for 15 minutes. 
Prick frozen pastry all over with a fork. Press a lightly oiled piece of foil into the dish and up the sides, covering the pastry – this saves blind baking with weights. Press tightly to enclose the pastry. Bake for 20 minutes, then carefully remove foil. 
While pastry is par-baking, make the filling. In a saucepan melt the butter over a medium heat. Add sugar and salt and stir to combine. Cook for 3 minutes, stirring. Remove from heat and whisk in cream, crème fraiche and vanilla. Careful as it will bubble up. Cool for 15 minutes. Whisk in the eggs, one at a time, then the flour, until smooth. 
Once crust is parbaked, pour in the filling. Bake for 10 minutes at 200 C and then reduce heat to 160 C and bake for a further 25-30 minutes. It is cooked when there’s a slight jiggle in the centre when moved. Let cool completely and serve with softly whipped cream. 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?