This is my first posting and I wanted to do a little experimenting so I am putting up this recipe for a delicious Butterscotch Pie. While figuring out how to create posts, I discovered that Blogger's HTML support is very limited and, regardless of how the layout looks in the post composition window, the layout when viewed in the blog is very different. Now that I have that figured out I think I can work with Blogger.
One of the things you will learn about me is that I love to cook and baking pies, cakes, and breads is my favorite kitchen activity. When I cook, I don't take the easy way. I don't use the microwave. I don't use a bread machine, preferring to knead the bread myself. I don't by instant foods or frozen dinners. I like to start from scratch and take my time when preparing food.
That is how the below recipe is composed. It starts with making the pie crust. But, if you don't want to make a crust, you can simply buy a frozen crust. This will make the preparation go a lot faster.
I hope you will give this pie a try, whichever way you decide to go with the crust. And check back now and then. Besides cooking there are a lot of activities I'd like to share with you.
The Solitary Man
Butterscotch Pie
INGREDIENTS
For the Crust:
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into chunks
- 1/4 cup very cold water
For the Filling:
- 1/2 cup cold butter
- 1-3/4 cups brown sugar
- 1/2 teaspoon coarse salt
- 2/3 cup cream, cold
- 1 tablespoon vanilla extract
- 6 large eggs
To Serve:
- Softly whipped cream, lightly sweetened
DIRECTIONS
Make the Crust:
In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together in the bottom of the bowl. If necessary to bring the dough together, add water a teaspoon at a time.
Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 to 20 minutes. Longer than 2 days, it’s best to freeze it until needed.
When ready to make the pie, preheat the oven to 400°F.
On a floured counter, roll the dough out into a 12 to 13-inch circle shape. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Save scraps in fridge.
Freeze for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Bake for 20 minutes, then carefully remove foil. If any parts have puffed, press them gently back into place. Patch any tears or cracks with reserved dough scraps. Leave oven on.
Make the Filling:
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar and salt and stir to combine (it will be clumpy, not smooth) then let simmer for 2 to 3 minutes, stirring. Whisk in cream and remove from heat. Let mixture cool for 15 minutes, then whisk in eggs, one at a time, and the vanilla.
Assemble and Bake the Pie:
As soon as crust comes out of oven, you can pour in the filling. Bake for 10 minutes at 400°F, and then reduce heat to 300°F and bake pie another 25 to 30 minutes. A fully baked pie will only jiggle slightly in center when moved. Let cool completely and serve in wedges with softly whipped cream.
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