Candy Bar Pie

Name: Candy Bar Pie
Ingredients: FOR THE CRUST:; 156 grams Plain Flour; 1/4 teaspoons Salt; 113 grams Butter, Diced And Chilled; 2 Tablespoons Ice Water, Or More As Needed; FOR THE FILLING:; 200 grams Brown Sugar; 56 grams Unsalted Butter, Softened; 1 Large Egg; 2 teaspoons Vanilla Extract; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 125 grams Plain Flour; 1 cup Chopped Candy Bars; Extra Candy For The Top

15 ingredients

6 steps

Ingredients

FOR THE CRUST:
156 grams Plain Flour
1/4 teaspoons Salt
113 grams Butter, Diced And Chilled
2 Tablespoons Ice Water, Or More As Needed
FOR THE FILLING:
200 grams Brown Sugar
56 grams Unsalted Butter, Softened
1 Large Egg
2 teaspoons Vanilla Extract
1 teaspoon Baking Powder
1/4 teaspoons Salt
125 grams Plain Flour
1 cup Chopped Candy Bars
Extra Candy For The Top

Directions

1

In a large bowl, whisk together flour and salt. Add water, then cut diced butter in using a pastry cutter. (Alternatively, use a food processor and pulse a few times until a dough ball forms.) If the mixture is too dry, add another 1 to 2 tablespoons water. Turn out the dough onto a floured surface.
2

Roll dough out to about 1/4-inch thickness. Make sure to flip and rotate to prevent sticking to the surface. Roll the dough out a few inches larger than the pie dish (about 12 inches for a 9-inch dish). Place in the pie dish, and gently press to fit. Tuck under any overhang and crimp as desired.
3

Preheat oven to 350°F (176°C).
4

For the filling, cream brown sugar and butter in the bowl of a stand mixer (or hand mixer), fitted with a paddle attachment. Add egg and vanilla, and mix until combined. Add baking powder, salt, and flour and mix.
5

Add the candy. Make sure to chop them up if you're using a hand mixer.
6

Press the mixture into the prepared pie dish, then place the extra candy on top. Bake for 24-30 minutes, until crust has browned and top is golden. It may still be a little jiggly in the middle, but that's fine (the pie will set whilst cooling). Cool completely before cutting.