Sugar Cream Pie
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.
For the dough
cut into ½-inch cubes
solid shortening (Criscor margarine
beaten with 1 tablespoon of water
For the filling
caster sugar + 3 tablespoons caster sugar
cut into small pieces
or ground nutmeg
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.