In a large bowl mix flour and salt together. Cut in the butter, using a fork or pastry blender, until the mixture resembles coarse crumbs (you can also do this was a standing mixer on low).

Add in the ice water, 1-2 Tbsp at a time until the dough just comes together. Once the dough comes together, turn out onto a floured surface and pat into a ball or a disc.

Cover and chill for at least 30 minutes.

Preheat oven to 350 degrees.

On a floured surface, roll out your pie dough into a large circle, about 1/8-1/4” thick. Transfer your pie dough to a 9” deep dish pie plate (I transfer the dough by loosely rolling it around my rolling pin and then unrolling it over my pie plate).

Gently press pie dough into pie plate, and remove any excess edges (leaving about 1/4”-1/2” of overhang).

Roll or fold the dough overhang underneath itself, so the dough rests on the edge of the pie plate, and crimp the edges.

In a large bowl, whisk granulated sugar, brown sugar and melted butter together. Add in the eggs, flour, salt and vanilla extract. Whisk until combined.

Add in the toasted pecans and the butterscotch chips. Mix.

Pour filling into your prepared pie crust and cover the edges with a pie shield.

Bake for 45-50 minutes, or until the center only slightly jiggles when the pie dish is gently moved or tapped.

Allow to cool at least 1 hour before serving (otherwise the filling won’t stay in the crust). This pie can be served warm, at room temperature or cold (I loved it cold!).

Top with ice cream, whipped cream and/or caramel sauce.

Enjoy!