Butterscotch Pie

1. Stage

On a lightly floured surface, roll the dough to a 1/8-inch-thick circle. Transfer the crust to a 9-inch pie plate. Trim the edges to a 1/2 inch beyond the rim of the plate, and flute the edges. Refrigerate the crust for 30 minutes. Preheat your oven to 425°F.

2. Stage

Line the unpricked crust with a double thickness of aluminum foil. Fill the foil with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Continue baking until the bottom of the crust is golden brown, three to six minutes longer. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 350°.

3. Stage

In a saucepan, melt the butter. Remove the saucepan from heat. Add the flour, and whisk until smooth. Whisk in the brown sugar. Return the saucepan to the heat, and whisk in the milk and salt until blended. Cook and whisk over medium-high heat until the mixture is thickened and bubbly. Reduce the heat, and cook and whisk for two minutes longer.

4. Stage

Remove the saucepan from heat. Slowly stream about 1 cup of the hot butter mixture into the egg yolks while whisking constantly. Return the egg mixture to the saucepan, whisking constantly. Bring to a gentle boil. Cook, whisking, for two minutes longer. Remove the saucepan from heat. Gently whisk in the vanilla. Pour the filling into the crust. Editor’s Tip: Don’t end up with scrambled eggs in your filling! Learn how to temper eggs like a pro so your butterscotch custard filling turns out luscious and silky.

5. Stage

Using a hand mixer or stand mixer, beat the egg whites and cream of tartar on medium speed in a small bowl until soft peaks form. Gradually beat in the sugar, about 1 tablespoon at a time, on high speed until stiff, glossy peaks form and the sugar is dissolved. Spread the meringue evenly over the hot filling, sealing the meringue to the edge of the crust. Editor’s Tip: Before starting this step, make sure all your equipment is cleaned and dried thoroughly. Any fat or food left behind on the equipment will inhibit your meringue from whipping up.

6. Stage

Bake the pie until the meringue is golden brown, 12 to 15 minutes. Cool the pie at room temperature on a wire rack for one hour. Refrigerate the pie for at least three hours before serving. Refrigerate the leftovers. Editor’s Tip: When cutting the pie into servings, first dip your knife into hot water, then cut into your pie to prevent the meringue from sticking to the knife.