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This amazing pie recipe makes enough for about eight servings so there should be plenty for everyone to enjoy. The whole pie including preparation and baking time takes about one and half to two hours. Once you try it, you'll forget all about how long you had to wait!

Let's Get Started!

The Ingredients To Gather Are:

CRUST

1 1/4 cups  flour
1 1/2 teaspoons  granulated sugar
1/2 teaspoon  fine sea or table salt
1/2 cup  cold unsalted butter,
1/4 cup  very cold water
FILLING

1/2 cup cold unsalted butter
1 3/4 cups  light or dark brown sugar
1/2 teaspoon coarse or flaky sea salt, plus more to taste
2/3 cup heavy cream, cold
1 tablespoon  vanilla extract
6 large eggs
TO SERVE

Softly whipped cream

The Step By Step Directions To Follow:

 Pie dough:
– By hand : In  bottom of  large bowl, combine  flour, salt, sugar. Work  butter into flour with your fingertips or a pastry blender until mixture resembles  coarse meal, the largest bits of butter are the size of tiny peas.  Add 1/4 cup cold water , stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead  dough together, right in  bottom of  bowl.
– With a food processor: In work bowl of  food processor, combine flour, salt, sugar. Add butter, pulse machine until mixture resembles  coarse meal. Turn mixture out into mixing bowl. Add 1/4 cup cold water, stir with spoon or flexible silicone spatula until large clumps form. Use your hands to knead  dough together, right in bottom of the bowl.
– Both methods: Wrap dough in  sheet of plastic wrap, refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 – 20 minutes. Longer than 2 days, it’s best to freeze it until needed.

Heat oven: To 400°F (205°C).

On a floured counter, roll  dough out into  12 – 13-inch circle-ish shape. Fold dough  in quarters without creasing,  transfer to  9 1/2-inch standard  pie plate. Unfold dough, trim overhang to 1/2-inch. Fold overhang under edge of pie crust, crimp decoratively. Save scraps in fridge.

Par-bake crust: Freeze  15 minutes, until solid. Dock all over with  fork. Coat  piece of foil with butter or nonstick spray, press tightly against frozen pie shell, covering  dough rim, molding it to fit  shape of  edges. Bake  20 minutes,  remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with dough scraps. Leave oven on.

Melt butter in  medium heavy-bottomed saucepan over medium heat. Add  sugar, salt, stir to combine, let simmer for 2 – 3 minutes, stirring. Whisk in cream, remove from heat. Let mixture cool  15 minutes,  whisk in eggs, one at a time, and the vanilla.

 The Additional Directions To Follow:

When your crust is done baking, add in your filling and then allow the whole pie to bake for approximately ten minutes. Then turn down the oven to three hundred degrees and allow your pie to bake for about thirty more minutes. The pie should only jiggle a little bit in the center when it is done. Allow your pie to cool entirely and cut your pie in wedges and top with whipped cream.

Happy Baking!

This Butterscotch Pie is so good that it may just be your new favorite dessert! Have you tried this pie yet?

Let Us Know How You Liked It!

Article Source: Smitten Kitchen