Butterscotch Pie

I finally cooked a recipe tonight that my husband has been asking for since he first saw Grandma's recipes. This butterscotch pie looked easy enough but once again there was no recipe for the pie crust. I tried a different shortcrust recipe to my last attempt and it worked quite well. Also looked a lot prettier than my last attempt thanks to my new tart tins (thanks Mum and Dad!).

Filling

1 egg

½ cup brown sugar

3 tablespoons plain flour

1 cup milk

3 tablespoon cold water

2 tablespoon butter

1 teaspoon vanilla

Pinch salt

Prepared tart shell

Put egg yolk, sugar, milk & flour which has been mixed to paste with the cold water, and all the other ingredients into a saucepan & stir over heat until thickened. Pour into tart crust. Beat egg white & 3 tablespoons sugar, spread over top and brown in oven.

Pastry 

125g unsalted butter, chilled

1½ cups plain flour

¼ cup icing sugar

1-2 tablespoons iced water 

Process flour, butter and sugar in a food processor until mixture resembles breadrumbs. Add water and pulse until dough begins to come together into a ball, do not overmix.

Scoop mixture into a plastic freezer bag and gently press into a smooth disc. Refrigerate for 15-20 minutes.

Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Line a loose based 24cm flan tin with pastry, trimming the excess. Prick base with a fork and push a large sheet of foil into the pastry shell, pressing it up and over the sides.

Bake pastry at 190°C for 15 minutes. Remove foil and bake for a further 10 minutes until crisp and golden. Cool, then use as required.

(recipe from Masterchef website: http://www.masterchef.com.au/recipes/sweet-shortcrust-pastry.htm)