True Butterscotch Pie
Rich butterscotch and fluffy whipped topping are a heavenly pairing in this pie recipe.
Baked Pastry Shell
Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening. Moisten dough with water, adding 1 tablespoon at a time (4 to 5 tablespoons total) and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.
Whipped Cream Topping
In a clean mixing bowl, beat 1 3/4 cups heavy cream with an electric mixer until soft peaks form (tips curl). Add 1/4 cup powdered sugar and 1/4 teaspoon vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight).