Aunt Mary's Butterscotch Pie
October 12, 2021

Aunt Mary's Cape Breton Butterscotch Pie
Pie Crust:
2 3/4c flour, 1tsp salt, 1/2c lard 1/2 c butter, ice water, 1tsp vinegar, 1 lightly beaten egg. Mix flour and salt, cut in lard/ butter, measure vinegar, egg and water to fill 1 cup. Mix and form into 2 balls, Roll out onto floured surface then transfer to pie plate.
Place in freezer for 30 mins, Bake at 375 for 14 mins lined with parchment paper filled with sugar to blind bake. This is done to stop the crust from shrinking or puffing. As the pie dough bakes, the fat melts. This causes the pie crust to shrink down the sides of the pie dish.
After 15 mins, remove parchment and sugar and return the pie to the oven for an additional 15 mins or until golden.
Butterscotch Pie Filling:
2 cups of milk – put milk on the stove and let it come to a slight boil. ( whole milk is best)
In a bowl mix all other ingredients together
1 ¼ cup of Brown Sugar
6 tablespoons of flour
½ teaspoon of salt
1 teaspoon of vanilla
3 egg yolks
¼ cup of milk
Add above to your heated milk, stir until it thickens.
Pour into pie shell and cool in the fridge. Once cooled add your meringue and brown in the oven.
Meringue:
Egg whites, 1/4 c sugar, 1/4 tsp cream of tartar. Beat till fluffy.
Top with Cool Whip – if you cannot make meringue with the Egg whites.
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