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1
In a saucepan melt butter and add brown sugar.
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2
Stir until the mixture bubbles up and looks slightly browner.
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3
Add milk to sugar stir to combine well.
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4
Whisk in egg yolks with flour and salt.
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5
Stir in remaining milk to mixture.
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6
When the sugar mixture becomes hot, slowly stir in the egg and flour mixture.
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7
Cook over medium heat until the pudding boils up.
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8
Turn the heat very low and stir and cook 1 or 2 minutes more.
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9
Remove from the heat and stir in the vanilla.
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10
Pour cooled butterscotch into pre-baked piecrust.
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11
Top the pie with meringue.
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12
Bake in a 350 degree preheated oven 15 to 18 minutes until lightly browned.
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13
For the Crumb Crust: Put the metal chopping blade in place in the food processor beaker.
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14
Add the flour, frozen butter, and salt to the beaker.
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15
Process for 8 to 10 seconds, turning on and off, until the butter is cut into the flour and the mixture forms very small, flaky granules.
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16
Add the lemon juice and eggs to the beaker and process until a ball of dough forms on top of the blades, about 15 seconds.
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17
The dough should be damp but not sticky.
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18
If it seems too soft, sprinkle with 1 to 2 tablespoons flour and process for an additional 5 to 6 seconds, until well combined.
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19
If it feels too dry, sprinkle with a few drops of water and process to blend well.
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20
Wrap the ball of dough in waxed paper, plastic wrap, or foil and chill until firm but still malleable.
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21
For the Meringue: Whip egg whites together with sugar until the peaks are soft.
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22
Rolling out the pastry.
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23
When the pastry is chilled and firm but still malleable, it is ready to be rolled out.
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24
Roll out on a cool surface as possible; a marble slab is ideal.
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25
Baking Shell -Blind Baking: Lay the roll out pastry dough into the pan, and line the shell with foil or waxed paper, weight it down with raw rice or beans and bake it in a preheated 425 degree oven for 14 to 16 minutes, until the bottom is set and the edges lightly browned.
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26
After the initial baking, remove the shell from the oven, remove the lining and brush the bottom with beaten egg yolk, and return to the oven for 2 minutes.
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27
This seals the bottom and prevents a soggy crust.
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28
Top the pie with the meringue and bake in a preheated 350 degree oven until the meringue is lightly brown.
