Sugar Cream Pie

Crust

1. Preheat the oven to 350 degrees.
2. Add the flour and salt in a large bowl. Mix well to combine.
3. Add the shortening and 1/4 cup of the cold water. Using a fork, mix well.
4. Knead the dough until a ball that isn’t sticky forms. Dribble a bit of the
5. leftover water as you go along until you get the right consistency.
6. Roll the dough out onto a floured surface using a rolling pin. Make it a nice big circle.
7. Gently place dough inside a 9-inch greased pie pan and trim the excess dough from the edges. Pinch the edge of the dough between your thumb and fingers to make a crimped edge.

Filling

1. Add the heavy cream, sugar, and flour in a large bowl. Use a hand mixer on medium to beat until smooth.
2. Pour into the pie crust and bake for an hour. After an hour, check the top. If it’s a
3. nice golden brown, you’re set to go. If it’s not, let it cook a while longer until it reaches a
4. deep golden brown.
5. Remove from the oven and let it come to room temperature.
6. Chill for 2-4 hours before serving.