Fall Pie Dough and Butterscotch Filling Recipe

Pie Dough Ingredients:

 315 grams all‐purpose flour  2 tsp sugar  1 tsp salt  115 grams unsalted butter  1/2 cup ice water  95 grams vegetable shortening

Pie Dough Directions:

1. Whisk flour, sugar, and salt to combine.

2. Place small cubes of butter and shortening into with dry ingredients and combine till small pea sizes form.

3. Add ice water 1/2 at a time (you may not need all of it).

4. Let chill 1 hour for best results and roll over lightly floured surface.

5. Set oven to 400 degrees F and bake fully for 20 minutes or until golden brown.

Butterscotch Pie Filling Ingredients:

 6 large eggs yolks beaten  150 grams granulated sugar  1/4 cups heavy cream  100 grams dark brown sugar  43 grams cornstarch  3/4 tsp salt  3 cups whole milk  14 grams unsalted butter

Pie Directions:

1. Whisk egg yolk until smooth.

2. In small saucepan, combine sugar with 1/4 C water and cook till amber color (about 10 minutes).

Copyright. The Culinary Institute of America. All rights reserved. 3. Remove from heat and add heavy cream gradually while whisking.

4. In medium saucepan, whisk brown sugar, cornstarch slurry, and salt. Add half the milk and set over medium heat. Whisking often until coming to a boil.

5. Add into the butterscotch gradually while whisking.

6. Add a quarter of the butterscotch mixture to egg yolks and repeat with another quarter of the mixture.

7. Place egg base into medium saucepan whisking constantly until coming to a boil over medium high heat until thick like pudding.

8. Take off the heat and add butter while whisking and cooled.

9. Place in pie dough and let cool overnight for best results.

Copyright. The Culinary Institute of America. All rights reserved.