Butterscotch Pie Recipe

How to make it

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• To prepare crust, lightly spoon flour into a dry measuring cup; level
• with a knife.
• Combine flour, powdered sugar, and 1/4 teaspoon salt in a
• medium bowl.
• Cut in shortening with a pastry blender or 2 knives until
• mixture resembles coarse meal.
• Combine water and vinegar.
• Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time.
• Toss with a fork until moist.
• Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.
• Preheat oven to 400F.
• Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp
• surface.
• Unwrap chilled dough, and place on plastic wrap.
• Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle.
• Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
• Let stand 1 minute.
• Remove 2 sheets of plastic wrap.
• Fit dough, plastic wrap side up, into a 9-inch pie plate.
• Remove remaining plastic wrap.
• Press the dough against bottom and sides of pie plate.
• Fold edges under and flute.
• Freeze 10 minutes.
• Line bottom of dough with a piece of foil.
• Arrange pie weights or dried beans on foil.
• Bake at 400F for 20 minutes or until pastry edge is
• lightly browned.
• Remove pie weights and foil.
• Bake an additional 8 minutes or until done.
• Cool completely on a wire rack.
• *****To prepare filling:
• Melt butter in a large, heavy saucepan over medium heat.
• Add brown sugar.
• Cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon.
• Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition.
• Bring to a boil, stirring constantly; cook 30 seconds.
• Remove from heat.
• Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk.
• Heat 2% milk in a small saucepan over medium heat to 180F or until tiny bubbles form around edge (do not boil), stirring frequently. Gradually add hot milk to cornstarch mixture, stirring constantly with a wire whisk.
• Gradually add hot milk mixture to brown sugar mixture, stirring with a
• whisk.
• Place mixture in a pan; cook over medium heat 11 minutes or until
• thick, stirring constantly with a wooden spoon.
• Cook an additional 2 minutes.
• Remove from heat.
• Stir in vanilla.
• Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
• Remove pan from ice.
• Spoon mixture into the prepared crust.
• Cover and refrigerate for 8 hours or overnight.
• Spread whipped topping evenly over filling just before serving.