Sugar Cream Pie

Total Time:
3 hr 10 min
Prep:
2 hr 5 min
Cook:
1 hr 5 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
Directions

Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.

Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.

Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

Photograph by Kat Teutsch


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    This is the best pie ever! My grandmother lived down the street from Wick's Pies in Winchester IN, who make the best sugar cream pies hands down. This pie tasted like I was in grandma's kitchen cutting into a Wick's pie! I use slightly less water in the crust though because it is very difficult to work with when it gets that sticky from the water. Also, I my wife and I like to use cinnamon to dust with rather than the nutmeg, but my mother likes the nutmeg, all personal prefferance, but the cinnamon is very good. 
     
    @ddd1010 I cut the butter into 8 pieces (each tablespoon into 4 pieces then place 1 piece in each section where a slice will be. Just lay it in there, and let it float, you will not get a weird butter taste in that spot.
     
    HELP...I WANT TO RATE A 5 !!! 
    What does DOT mean? This was a veeeery delicious pie BUT I don't know what dot means so I placed the 2 tablespoons of 1/2 inch butter pieces all over the top of the pie AND.............. what a buttery mess I made. P L E A S E tell me where I went wrong.
    "Dot" means to cut the butter into tiny pieces and scatter it over the pie filling. Your 1/2" pieces were just too large.
    The pie was tasty and my family enjoyed every morsel. I felt the crust was a little dry, it was nice and flaky but I thought it detracted from the filling. I prefer the Hoosier Sugar Cream Pie recipe on the site.
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    This recipe is featured in:

    Thanksgiving: On the Road