Question: How to make a Butterscotch Meringue pie at home.
Options:
Stir 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with canned Butterscotch pie filling.    Cook for 25 min.  Remove from oven.Beat 3 egg whites (Let them warm to room temp for 30 min.first) add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar.  Beat with mixer until peaks form on egg whites.  Ad gradually a bit at a time, 6 tablespoons of sugar.  Spoon this on top of pie.  Texture the whites to your preference.  Bake in oven until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.  Enjoy.
Stir 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with canned Butterscotch pie filling.    Freeze in freezer for 25 min.  Remove from freezer.Beat 3 egg whites (Let them warm to room temp for 30 min.first) add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar.  Beat with mixer until peaks form on egg whites.  Ad gradually a bit at a time, 6 tablespoons of sugar.  Spoon this on top of pie.  Texture the whites to your preference.  Freeze until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.)  Enjoy.
Answer: Stir 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with canned Butterscotch pie filling.    Cook for 25 min.  Remove from oven.Beat 3 egg whites (Let them warm to room temp for 30 min.first) add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar.  Beat with mixer until peaks form on egg whites.  Ad gradually a bit at a time, 6 tablespoons of sugar.  Spoon this on top of pie.  Texture the whites to your preference.  Bake in oven until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.  Enjoy.