Sugar Cream Pie

Name: Sugar Cream Pie
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 people
Ingredients: 2 cups all-purpose flour; 1 teaspoon caster sugar; 1 teaspoon salt; ½ cup cold butter; ⅓ cup solid shortening (Criscor margarine; 6 tablespoons iced water; 1 egg; 1 cup heavy cream; ½ cup all-purpose flour; ⅓ cup brown sugar; ⅓ cup caster sugar + 3 tablespoons caster sugar; ½ cup whole milk; 1 pinch salt; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; ½ teaspoon cinnamon; Stand mixer

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Prep Time
45 mins
Cook Time
45 mins
Rest Time
3 hrs
Total Time
1 hr 35 mins
Servings
8 people
Course
Dessert
Cuisine
American

Sugar Cream Pie

Violet Hamilton

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A sugar cream pie is a traditional pie from Indiana that is prepared with a dough filled with butter, vanilla custard, sugar, and flour, then baked.

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Ingredients

Servings

For the dough

2 cups all-purpose flour
1 teaspoon caster sugar
1 teaspoon salt
½ cup cold butter cut into ½-inch cubes
⅓ cup solid shortening (Criscor margarine
6 tablespoons iced water
1 egg beaten with 1 tablespoon of water

For the filling

1 cup heavy cream
½ cup all-purpose flour
⅓ cup brown sugar
⅓ cup caster sugar + 3 tablespoons caster sugar
½ cup whole milk
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter cut into small pieces
½ teaspoon cinnamon or ground nutmeg

Equipment

Stand mixer

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Instructions

Dough

Mix the flour, sugar and salt in the bowl of a stand mixer.
Add the cold butter and shortening and, using the flat beater, mix gradually until the mixture looks like a coarse mass.
There should be some small pieces of butter visible.
Add 3 tablespoons of iced water and mix again several times, in quick pulses. Add 3 tablespoons of iced water again and continue mixing until the dough begins to hold. Do not over-knead.
Add another tablespoon of iced water, if necessary, to make the dough smooth.
Spread the dough between two sheets of parchment paper on a diameter of about 10 inches.
Refrigerate for 3 hours.

Filling and assembly

Preheat the oven to 350 F (180 C).
In the bowl of a stand mixer, beat the cream, flour, brown sugar, ⅓ cup of caster sugar, milk and vanilla.
Take the dough out of the refrigerator and roll it on a 10-inch pie pan.
Spread the pieces of butter over the pie shell, and sprinkle over the cinnamon or nutmeg (with the remaining 3 tablespoons of caster sugar).
Whisk the cream mixture well before pouring it into the pie shell.
Bake until the center is firm, about 45 to 50 minutes.
Refrigerate for at least 2 hours before serving.