Caramel Pie

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons cold water
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup whipped cream (optional)
• 1/4 cup chocolate shavings (optional)
• A sprinkle of sea salt (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the crust: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and, using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Roll out the dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into place. Trim any excess dough and flute the edges.
4. Bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 10 minutes, or until golden brown. Set aside to cool.
5. Make the caramel filling: In a medium saucepan over medium heat, melt the sugar, stirring continuously until it turns a deep amber color. Add the butter, stirring until fully melted. Slowly pour in the heavy cream, whisking constantly, until the mixture is smooth. Stir in the vanilla extract and salt.
6. Assemble the pie: Pour the hot caramel filling into the cooled pie crust. Smooth the top with a spatula and let it cool to room temperature. Transfer to the refrigerator and chill for at least 2 hours, or until set.
7. Optional toppings: Before serving, garnish with whipped cream, chocolate shavings, and a sprinkle of sea salt for added texture and flavor.