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Flutterby Butterscotch Pie

Recipe By: Jennifer Nystrom
Year Submitted: 2015
Winner Second Place

Ingredients

Crust
1/3 cup + 1 tablespoon ice cold water
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon sugar
3 cups AP flour
¾ cups cold vegetable shortening
½ cup cold butter, cut into cubes

Filling
4 T butter
1 cup dark brown sugar, firmly packed
4 tablespoons cornstarch
2 cups whole milk
3 large egg yolks
1 teaspoon Butter Vanilla (available from King Arthur or in the cake decorating section)
1/8 teaspoon salt
Butterscotch Whipped Cream Topping
1 cup heavy whipping cream
2 tablespoons firmly packed dark brown sugar
½ teaspoon Butter Vanilla
Toffee bits for garnish

Directions

1. In a small bowl, mix together water, cider vinegar, salt and sugar. Stir to dissolve sugar and salt. Put bowl in the freezer to get very cold while you continue with the rest of the dough.
2. In the bowl of a food processor, put your flour and vegetable shortening that has been cut up in small chunks. Pulse about 5 times or until well incorporated.
3. Add butter that has been cut up in small cubes to the flour mixture. Pulse again about 6 times or until it looks like small peas. You should still see some butter chunks.
4. While pulsing, pour the now very cold water/vinegar mixture into the food processor until the dough just begins to come together.
5. Turn dough out onto a lightly floured counter and shape into 2 discs. Cover each disc tightly in plastic wrap. Refrigerate for at least an hour or overnight.
6. When ready to bake your pie, preheat oven to 375 degrees and take out one disc (reserving the other disc for another use) and roll out to fit into a 9 inch pie plate.
7. Cover pie dough with parchment paper and fill with pie weights. Bake in preheated oven for 20 minutes. Take out the parchment paper and pie weights and continue to bake for another 5 €“ 10 minutes or until just beginning to turn golden brown. Take crust out and cool completely while making the filling.
8. To make the filling, Put the butter and the brown sugar into a large saucepan and over medium-low heat, melt the butter and mix the brown sugar, stirring constantly. Cook another 2 minutes. Take off the heat.
9. In a small bowl, beat the egg yolks.
10. In a separate large bowl, mix the cornstarch with 1 cup of the milk until completely combined. Add the beaten egg and salt and whisk well. Whisk in the remaining milk.
11. Add the milk mixture, whisking constantly, very slowly to the pan with the brown sugar/butter mixture. Cook over medium-low heat, whisking constantly, until thickened, about 25-30 minutes. Take off the heat and whisk in the Butter Vanilla until well blended.
12. Pour Butterscotch filling into completely cooled pie crust. Place plastic wrap directly on the butterscotch mixture and refrigerate for at least 3 hours.
13. When ready to serve, put whipping cream, brown sugar and Butter Vanilla in a large mixing bowl. Whip on high until thick. Spread on pie and top with toffee bits if desired.