Sugar Pie (2)

Name: Sugar Pie (2)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (115 g) unbleached all-purpose flour; 2 tbsp brown sugar; 1/4 tsp salt; 1/3 cup (75 g) cold unsalted butter, diced; 1 tbsp cold vegetable shortening, diced; 1 to 2 tbsp (15 to 30 ml) ice water; 1 1/4 cups (265 g) brown sugar; 2 tbsp cornstarch; 2 tbsp unbleached all-purpose flour; 1 cup (250 ml) 35% whipping cream; 1 egg; 1 tsp (5 ml) vanilla extract

(44)

Rate this recipe

Preparation 5 min
Cooking 30 min
Servings 8
Freezes Yes

Featured in the book Ma cuisine week-end Book (French Version)

Végétarien
Sans noix

See

Ingredients

Shortcrust Pastry
- 3/4 cup (115 g) unbleached all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1/3 cup (75 g) cold unsalted butter, diced
- 1 tbsp cold vegetable shortening, diced
- 1 to 2 tbsp (15 to 30 ml) ice water
Filling
- 1 1/4 cups (265 g) brown sugar
- 2 tbsp cornstarch
- 2 tbsp unbleached all-purpose flour
- 1 cup (250 ml) 35% whipping cream
- 1 egg
- 1 tsp (5 ml) vanilla extract

Preparation

Shortcrust Pastry
- In a food processor, blend the flour, brown sugar and salt. Add the butter and shortening and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor. Using your hands, form the dough into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll the dough out and line a 9 inch (23 cm) glass pie dish. Trim any excess dough. Refrigerate for 30 minutes.
Filling
- With the rack in the lowest position, preheat the oven to 375°F (190°C).
- In a pot, off the heat, whisk together the sugar and cornstarch. Add the remaining ingredients and mix well. Cook over medium heat until the mixture boils and thickens. Pour into the crust.
- Bake for 25 minutes. Let cool completely on a wire rack.

Sugar Pie (2)

Categories

Ingredients

Shortcrust Pastry

Filling

Preparation

Shortcrust Pastry

Filling

Personal Note