准备

做面包皮

• Prepare the butter and lard, if using. Cut the butter into 1/2-inch cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge or freezer to cool.
• In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
• On a clean flat surface or in a large shallow bowl, toss the flour, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using a bench scraper or pastry blender, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, avoiding twisting your wrists, as the more you press on the flour the more tough gluten will develop in the dough. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
• 一旦将脂肪切成大小，将混合物轻轻撒出，以暴露尽可能多的表面积。轻轻淋上大约一半的牛奶混合物在面粉上，试图覆盖尽可能宽的区域。使用板凳刮板或大汤匙，将面粉扔在液体上（不要搅拌；轻轻扔掉），再次将所有东西散布出去，然后在后半部分的液体中重复该过程。现在，您应该有一块面团，当被压在碗上时，可以将一小块小黄油压在碗上。如果您需要添加更多的液体来绑定它，请使用更多的冷牛奶进行，一次添加一汤匙，直到达到正确的质地为止。这不是一门精确的科学，因为从空气中的湿度到面粉干燥的一切都会影响您的面团的稠度。
• 达到目标后，用保鲜膜紧紧盖住面团，并将其冷藏至少1小时。
• 将烤箱预热至425ºF。将面团滚到直径约11英寸的圆圈中。将其转移到9英寸的蛋pan或馅饼板上，将悬垂物修剪成约1英寸，将悬垂的悬挂在下面，然后装饰。将外壳放回冰箱（或更好的冰箱）至少15分钟。
• Prick the bottom of the crust all over with a fork (this helps prevent it from shrinking). Line the dough with foil, making sure it is pressed down tightly into the bottom corners and against the sides, and roll the extra foil over the crimped edge of your fork to shield it. Fill the cavity with weights that will not burn in the heat of the oven. Be sure to use enough weights to fill the pie cavity up to the top.
• Bake for 20 minutes, rotating the pan once halfway through. Remove it from the oven, let it sit for a minute, and then carefully lift the weight-filled foil out of the crust, setting it aside to cool. Lower the oven to 350ºF.

做填充

• In a stand mixer with the paddle attachment, cream together the butter, sugar, and syrup until fluffy. Add the eggs, one at a time, mixing well after each addition. Whisk in the salt and the malt powder until they are fully blended. Put the pie crust on a baking sheet. Pour the filling in to the crust and bake it for 30 to 40 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to a wire rack to cool completely, at least 1 hour.

Make the topping (if using)

• 在立式搅拌机中，用手动搅拌机或用手搅拌，用剩余的麦芽粉将奶油搅打，直至形成刚性的峰。在冷却派的顶部搅打奶油。将压碎的麦芽球撒在上面并上菜。

提前提示

The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.

可以在没有浇头的情况下制作馅饼，并冷藏长达1周，并用保鲜膜覆盖。在上菜前添加浇头（如果使用）。