BLUE RIBBON SWEET AND FLAKY PIE CRUST (three 10" crusts)
4 cups all purpose flour
1¾ cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg lightly beaten
1/2 cup cold water
Cut the butter flavored Crisco into the flour (I have never made this with butter, so I can't comment on that). When the Crisco is about the size of a small pea, add the rest of the ingredients and mix with your hands until it comes together in a ball. Cover and let sit on the counter for about 15 minutes before you roll it out.
Roll one third of the pie dough out and fit it into a 9" pie plate. Cut off excess and crimp the top edge. Prick the bottom of the pie dough with a fork (see note). Bake in pre-heated 425°F oven for 15-18 minutes or until golden. Remove from oven and let cool.
BUTTERSCOTCH FILLING (fills one 10" pie)
1½ cups brown sugar (I use dark brown)
1/4 cup + 1½ teaspoons cornstarch
5 egg YOLKS only
3/4 teaspoon salt
3 cups milk (I use 2%)
3 tablespoons butter
1½ teaspoons vanilla extract
3/4 teaspoons rum extract
In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch FIRST. Next add the egg yolks, salt, and milk. Whisk until smooth and run a spatula around the edges of the pan to make sure you get everything out of the corners.
Cook, stirring constantly with a whisk, until the mixture is thick and bubbly (once it starts to thicken, it will thicken quickly). When it's nice and thick, remove from heat and add butter and extracts and mix well. If you don't have rum extract, just use all vanilla.
Pour into baked pie shell and place plastic wrap directly on the surface of the hot pudding. Chill for several hours or overnight before cutting.
STABILIZED WHIPPED CREAM TOPPING
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
In a small cup, mix the unflavored gelatin powder and cold water until dissolved. Let this sit on the counter until it turns fairly solid. After it turns fairly solid (takes a couple minutes) reheat the mixture until it turns back to a liquid. I do this in my microwave and it takes 2 or 3 seconds ONLY...don't let it get hot!! Set it aside to cool off a little, you don't want it hot, but don't let it cool so much that it gets thick again.
Next Whip the heavy whipping cream, powdered sugar and vanilla until you get very soft peaks. With the mixer still running, dribble in the softened gelatin and continue whipping until you get stiff peaks (this happens pretty quickly).
Spread on top of the pie. I top mine with toasted sliced almonds.
NOTE: Make sure you use a fork to poke holes in the bottom of the crust before you bake it, this is called "docking" and it will help your crust bake flat. I usually just press the tines of the fork through the raw crust about an inch apart all over the pie bottom.
NOTE: I've always made this pie crust with butter flavored Crisco. I have no idea how it would turn out using butter.
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