Butterscotch Pie

This dough makes one 9-inch (23 cm) single-crust pie, exactly what you need to make this recipe.

In a large bowl, mix the flour, sugar, and salt, then place the bowl in the freezer for 5–10 minutes. Cut the butter into small chunks and chill them, along with the measured water and vinegar.

Add the cold butter to the flour and rub it between your fingers until the mixture resembles coarse sand, leaving a few larger butter pieces for a flaky texture.

Gradually add the cold water and vinegar, stirring after each addition. Use just enough liquid to form a dough that’s evenly hydrated but not sticky or dry.

Turn the dough onto a lightly floured surface and gently bring it together without kneading. Shape into a disk, wrap in plastic, and refrigerate for at least 2 hours before rolling.

For extra flakiness, consider applying this very easy lamination technique: Remove the pie dough from the fridge and let it rest on the counter for a few minutes until slightly softened but still cold. Roll it out on a lightly floured surface into a rectangle shape. Fold the left half over the right, then fold the bottom half over the top. Fold once more in half to create — this gives you eight layers.Wrap the dough in plastic and refrigerate for at least 2 hours before using.

For a 9-inch (23 cm) pie dish, roll the dough into a 10-inch (26 cm) circle. Handle the dough gently; avoid stretching or forcing it, as that can cause the crust to shrink during baking. The dough should remain smooth, cold, and pliable.

Once rolled out, continue with the next step as described in my tutorial on how to blind bake pie crust. Then, let the pie crust come to room temperature before filling.

To make the butterscotch, melt the butter and brown sugar in a saucepan over medium heat, stirring constantly. Let it cook slowly for about 3 minutes until the mixture turns glossy, bubbly, and slightly thickened with a rich caramel aroma. Keep the heat moderate, avoid letting it boil.

Meanwhile, warm the cream in a separate saucepan until it just starts to simmer. Once the butterscotch is smooth and thickened, slowly pour in the hot cream in a steady stream while stirring continuously. Cook for another 2–3 minutes, stirring constantly, but avoid boiling.

Stir in the salt and vanilla, and let it rest while preparing the pudding base. If you’d like to save some butterscotch for decoration, set aside 2–3 tablespoons before mixing.

Now, continue with turning the butterscotch sauce into pudding. In a large bowl, whisk the egg yolks with a hand whisk for 1–2 minutes until slightly fluffy. Whisk in the cornstarch until smooth.

Heat the milk in a saucepan over medium heat until it’s hot but not boiling. Pour in the prepared butterscotch and stir until fully combined. Continue heating until the mixture reaches a gentle simmer, then remove from the heat.

Slowly pour the warm milk-butterscotch mixture into the egg mixture while whisking continuously to temper the yolks. The mixture will start to thicken slightly.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens, about 1 minute after it begins to boil. If any lumps form, continue whisking until the cream becomes smooth and glossy again.

For an extra smooth texture, consider straining this butterscotch pudding.

Lastly, add the softened butter, mixing with a rubber spatula until fully incorporated and creamy.

Pour the butterscotch pudding into your room-temperature pie crust, and smooth the top. Refrigerate until set, about 3-4 hours.

Decoration: Before serving, top it with freshly whipped Chantilly cream, the leftover butterscotch sauce, and shaved chocolate.

Refrigerate for up to 3 days. For the best texture, let it sit at room temperature for about 20–30 minutes before serving. Avoid freezing, as the creamy filling may separate and lose its smooth consistency once thawed. However, you can freeze the baked pie crust: Let the crust cool completely after baking, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to use, thaw the crust in the refrigerator overnight or at room temperature for about an hour before filling. To refresh its crispness, bake it at 350°F (175°C) for 5–8 minutes before adding the filling.