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KeepItSimpleAnnaSue

Homemade Butterscotch Pie with Freshly Milled Flour

This pie has been passed down through my family and the taste is like no other. It is made with everyday ingredients and all you need is some love and patience to make this recipe. I now make it with freshly milled flour to add in more nutritional value.
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Prep Time 40 minutes
Cook Time 30 minutes
Baking Time 22 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Butterscotch Filling
  • ¾ cup brown sugar
  • 47 g. freshly milled flour (5 tablespoons of all-purpose flour)
  • ½ tsp. salt
  • 2 cups milk (whole or 2%)
  • 2 egg yolks, lightly beaten
  • 2 tbsp. butter
  • 1 tsp. vanilla
  • 1 9-inch prebaked pie crust
Pie Crust (3 crust)
  • 450 g. freshly milled soft white wheat (or 3 cups all-purpose flour)
  • 1 tsp. salt
  • 1 cup tallow or lard
  • 1 egg
  • ⅓ cup cold water
  • 1 tbsp. apple cider vinegar
Meringue (3 ingredients)
  • 3 egg whites
  • ¼ tsp. cream of tartar
  • ¼ cup white granulated sugar

Equipment

  • grain mill

Method
 

Pie Crust with Freshly Milled Flour (makes 3 crusts)
  1. In a large bowl, combine your freshly milled flour and salt. Stir to blend.
  2. Add in the tallow or lard and blend into the flour with your fingertips or a pastry blender until it looks like coarse crumbs.
  3. Add the egg, water, and vinegar and stir with a fork until the dry ingredients are moistened.
  4. Form the dough into a ball.
  5. Divide that into three balls.
  6. Shape the ball into a disk and roll it out to a ⅛-inch thickness on a floured surface or between sheets of wax paper.
  7. Place the dough into a 9-inch pie pan by flipping it over in the wax paper.
  8. Trim the edges to a 1-inch overhang.
  9. Fold the dough under and then use your fingers to crimp the edges.
  10. Repeat this process for each pie dough ball.
  11. Preheat your oven to 425°, use a fork to poke holes into your crust, and then bake your prepared pie crust for 10 minutes. See my pie crust recipe for tips.
Butterscotch Filling
  1. Lower the oven temperature to 325°.
  2. Combine sugar, freshly milled flour, and salt into a medium sauce pan.
  3. Stir in the milk SLOWLY.
  4. Cook this over medium heat until thickened. Don't turn up the heat or you will burn it. Stir constantly. It can take 10-15 minutes for it to thicken.
  5. Add a small amount of the hot mixture to the lightly beaten egg yolks, stirring quickly.
  6. Add this back to the pan and cook for 1-3 minutes longer.
  7. Take off the heat and add in your butter and vanilla.
  8. Let the filling cool for 15-20 minutes before pouring it into the prebaked pie crust.
Meringue (3 Ingredient)
  1. While the filling is cooling, prepare your meringue.
  2. Beat the egg whites with the cream of tartar until soft peaks form. Do this on high speed. (4 or more minutes)
  3. Gradually beat in the sugar until stiff. Do this on high speed. (4 or more minutes)
  4. Spread over filling; seal to the edge of crust.
  5. Bake for 12-15 minutes or until the meringue is golden brown. See my meringue recipe for tips.