Sugar Pie (2)
Featured in the book Ma cuisine week-end Book (French Version)
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
Instructions
- 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.
Featured in the book Ma cuisine week-end Book (French Version)