All butter Pastry
-one 9” pie crust
• 6 oz. (1 1/3 cups) unbleached all-purpose flour
• 1 tsp. granulated sugar
• 3/8 tsp. salt
• 4 oz. (8Tbs.) cold unsalted butter (1 stick)
• 3-4 Tbs. ice water
In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Never work pastry too much with your hands. Wrap in plastic and refrigerate for 4 hours or overnight. You can also freeze this dough.
Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Butterscotch Pie
Makes 8 servings. Taken from: Nova Scotia Cooking.
This traditional butterscotch pie recipe is a favourite of Ron Stuewe and Ross Grant. It is truly an example of how simple ingredients, in the right proportions, create the most delicious results.
Filling:
• 4 egg yolks, lightly beaten
• 2 cups (500 mL) brown sugar
• 8 tbsp. (120 mL) all-purpose flour
• Pinch salt
• 2 tbsp. (25 mL) butter
• 1 tsp. (5 mL) vanilla extract
• 3 cups (750 mL) milk
Meringue:
• 4 egg whites
• 2 tsp. (10 mL) granulated sugar
• 1/4 tsp. (1 mL) vanilla extract
• Blind baked deep-dish pie shell
Filling: Separate eggs, lightly beat yolks and set aside the whites. In a double boiler, whisk together all of the filling ingredients until smooth. Cook over medium heat until thickened. Remove from heat and pour into a prebaked 9-inch (23cm) deep-dish pie shell.
Meringue: In a small bowl, beat the 4 egg whites with an electric hand mixer until soft peaks form. Gradually add the sugar and vanilla and continue to beat until stiff peaks form. Spoon the meringue on top of butterscotch filling. Bake the pie in a preheated 350ºF (180ºC) oven for 5 to 10 minutes or until the meringue has lightly browned.
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