Angie Mosier’s Butterscotch Pie - Atlanta Magazine

Ingredients

• 2 cups light brown sugar
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 2 1/4 cups whole milk
• 6 eggs, separated (save the whites in the refrigerator for the meringue)
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 teaspoons vanilla extract
• 6 egg whites
• 6 tablespoons granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons shortening, chilled
• 2/3 cup butter, chilled and cut into half-inch pieces
• 1/4 cup ice water