Directions
- 1Combine dry ingredients (flour, salt, sugar, vanilla beans) in a bowl.
- 2Add butter and shortening to the dry ingredients and mix until there are no more lumps.
- 3Wrap the dough in plastic wrap and chill for 2 hours.
- 4On a floured surface, roll out the chilled dough to 1/4 inch thickness.
- 5Place the dough into a pie dish, pressing it into the sides and bottom.
- 6Roll out the excess dough and cut it into small squares using a cookie cutter.
- 7Place the squares around the edges of the pie crust in an offset pattern to create a pixelated look.
- 8Poke holes in the bottom of the crust using a fork (this is called docking).
- 9Fill the pie crust with dried beans and cover with plastic wrap.
- 10Bake at 350 degrees for 35 minutes, then remove the beans and bake for an additional 10-15 minutes.
- 11In a separate bowl, whisk together the egg yolks and cornstarch until a thick paste forms.
- 12Add milk gradually while whisking until fully combined.
- 13In a saucepan, melt butter over medium heat.
- 14Add brown sugar and cook for 3 minutes, stirring constantly, to create a caramel flavor.
- 15Add the cream, then add the egg yolk mixture, cinnamon, and salt to the hot caramel.
- 16Bring to a boil, whisking continuously, then remove from heat.
- 17Stir in butterscotch chips until melted.
- 18Pour the butterscotch pudding filling into the baked and cooled pie crust.
- 19Let the pie sit at room temperature for 1 hour, then refrigerate for 2 hours before serving.
Ingredients
- 2.5 cups all purpose flour
- 0.5 cup butter
- 0.5 cup shortening
- 6 tablespoons buttermilk
- 2 tablespoons sugar
- 1 teaspoon salt
- 0.5 vanilla bean
- 0.5 cup brown sugar
- 0.5 cup butterscotch chips
- 4 egg yolks
- 0.25 cup salted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 tablespoons corn starch
- 1 cup heavy cream
- 2.5 cups milk
- 1 cup dried beans
- 1 egg yolk
- 2 egg whites
- 1 pinch salt
Equipment
glass bowlswhiskkniferolling pinpie dishcookie cutterovenplastic wrapbaking sheetsaucepan
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