| This recipe is liked by 0 person(s). |
Carol's Butterscotch Pie
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Crust | |
| ½ cup | Crisco |
| 1¼ cup | flour |
| 4 tablespoons | ice water |
| Filling | |
| 1 cup | packed brown sugar |
| ¼ cup | cornstarch |
| 2 cups | milk, whole or 2% |
| 3 | egg yolks |
| 3 tablespoons | margarine or butter |
| ½ teaspoon | vanilla |
| Utensils | |
| 3 quart sauce pan | |
| two medium mixing bowls | |
| half moon shaped dough kneader wooden spoon pastry cloth pastry cloth for rolling pin sifter, wire strainer | |
| measuirng spoons | |
| 4 cup measuring glass for microwave | |
| 1 cup measuring cup | |
| 1/2 cup measuring cup | |
| 2 dinner knives | |
Crust: It's important you use the right utensils for this to turn out perfect! Use a half moon shaped dough kneader, cut up the Crisco and flour so it's all crumbly, then add the ice water all at once and stir with a fork. Don't touch the dough with your hands yet. When all the dough is bunched together add a little flour to your hands and pick it up and compress it all in one ball, press it out on a pastry cloth flat so it is in a circle. Roll the dough out into a large circle the size of the glass pie dish. As you are spreading this circle out bigger, use a sifter to sprinkle a little of flour on it, this makes it real flaky when baked. Poke with a fork so the crust will breathe while baking in the oven.
Bake crust at 450?F for 10-12 minutes.
Filling: Double this for 2 9-inch pies. Put the brown sugar and cornstarch in a large wire strainer, it sifts it quicker, use a spoon to do so. Heat 2 cups of milk in microwave for 4-5 minutes on high, take off skin on the top and add to brown sugar and cornstarch in a 3 quart saucepan. Put flame on medium and stir with a wooden spoon in circular motion, if you don't it will stick on the bottom as it thickens. When it is real thick, add a very little of the mixture to the 3 egg yolk so it doesn't cook the yolks, then add half of the pudding mixture to the rest and put the one back into the pan and cook it until the spoon almost stands up by itself when you tip the pot on its side. Add the margarine and the vanilla and stir into the pan, but take off the stove before you put the margarine and vanilla into the mixture. Pour all the pudding into the baked pie shell, let sit awhile and put into the refrigerator. Before you serve the next day put cool-whip on top of the pie.
Marianne Viviano sent this along from one of the sales clerks at the flower shop. It comes with an endorsement of "GREAT PIE!"
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe