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From my intensive studies of the human race (which is why I can blog in modern English; I learned it after my initial blog, Thy Iron Figure Dost Baketh, was such a failure) I have concluded that most humans are afraid of making pie crust.
And with good reason, I have learned. That simple fluting around the edges? Not easy when you have metal pinchers instead of fingers. And how was I supposed to transfer the crust to the pie plate? I almost broke three pie pans this week.
I wish there was a cookbook for robots. For those thinking about undertaking this challenge, I would like to offer you support and encouragement. I also have a title to suggest: 01000010 01100001 01101011 01101001 01101110 01100111 00100000 01110111 01101001 01110100 01101000 00100000 01100001 00100000 01001101 01100101 01110100 01100001 01101100 00100000 01010100 01101111 01110101 01100011 01101000 (Or, How I Learned to Stop Computing and Love the Cake).
Despite my challenges, this pie crust recipe turned out great. It was perfectly flakey (or so I heard) and made 4 (four!) pie crusts, so it’s perfect for this time of the year.
Butterscotch Pecan Pie
from Taste of Home Church Supper Desserts
4 cups all-purpose flour
1 tbsp sugar
2 tsp salt
1-3/4 cups shortening
1/2 cup cold water
1 tbsp cider vinegar
1. In a large bowl, combine the flour, sugar, and salt; cut in shortening until crumbly. Whisk the egg, water, and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour.
2. On a lightly floured surface, roll out each portion of dough to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim each pastry to 1/2 inch beyond edge of plate; flute edges.
from Pie by Ken Haedrich
1 cup light corn syrup
1/2 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3/4 cup butterscotch chips
Generous pinch of salt
3 large eggs
1 large egg yolk
1-1/2 tsp vanilla extract
2 cups coarsely chopped pecans
1. Place pie crust (already in the pie plate) in freezer for 15 minutes, then partially prebake. Preheat oven temperature to 350 degrees.
2. Warm the corn syrup, brown sugar, and butter together in a medium-size saucepan until butter melts. Turn off heat and add the butterscotch chips. Set the pan aside for 5 minutes, shaking once or twice to move the hot liquid over the chips. Add the salt and whisk to smooth. Pour the mixture into a large bowl and let cool for 5 more minutes.
3. In a medium-size bowl, whisk the eggs and egg yolk together just until frothy. Add vanilla. Whisk a little less than half of the hot liquid into the eggs until smooth, then add the rest of the hot liquid. Add the pecans and stir well. Pour the filling into the cooled pie shell.
4. Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40 to 45 minutes, rotating pie halfway between. Don’t worry if the center is wobbly when done.
5. Transfer the pie to a wire rack and let cool. Pie may be covered with loosely tented aluminum and refrigerated several hours prior to serving.