foolproof recipe I last tried for pie crusts as my go-to method.
The butterscotch pudding recipe is from a Better Homes and Gardens Holiday magazine I recently purchased. It is actually from a Butterscotch Meringue Pie but the sound of the meringue part didn't thrill me so I just made the filling and it was by far, the best butterscotch pudding I have ever tasted.
One note: This pie does not travel well as noted by the Tupperware of mush we ended up delivering to my mother-in-law and brother-in-law. Though it wasn't very pretty, I hope it tasted fine.
Vodka Pie Crust
(this makes a single crust)
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon table salt
1 tablespoons sugar
6 tablespoons cold unsalted butter, cut into 1/4-inch slices
1/4 cup cold vegetable shortening, cut into 2 pieces
2 Tbsp cold vodka
2 Tbsp cup cold water
Process 3/4 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Place crust in the fridge while preheating the oven to 425 degrees. Place a vegetable oil sprayed piece of foil pressed into the crust and fill with pie weights or beans and bake for 15 minutes. Take from oven, carefully remove foil and weights and bake for another 10 minutes until crust is golden brown. Cool on a rack. Once cooled, it is ready for a pre-cooked filling.
3/4 cup packed brown sugar
1/4 cup cornstarch
1/4 tsp salt
1 12 oz. can evaporated milk
3 egg yolks
1 cup milk (I used non fat and it worked fine)
3 Tbsp butter, cut into pieces
1 tsp vanilla
In a medium saucepan, combine brown sugar, cornstarch and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in the egg yolks until combined. Whisk in the remaining milks. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat. Stir in butter and vanilla. Put a piece of plastic wrap on the surface so a skin doesn't form while mixture cools.