Québécois Sugar Cream Pie
2 cups all purpose flour (280g)
3/4 teaspoon salt
1/3 cup butter (76g)
1/3 cup lard (or white vegetable shortening) (74g)
5 to 6 tablespoons of ice water
- 2 cups (480ml) whipping cream (35%)
- 1 cup (180g) lightly packed soft light brown sugar
- 1/2 cup (115g) butter, cut into 1/2 inch cubes (room temperature)
- 1/3 cup (47g) plain all purpose flour
- To make the pastry, mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. (Use a pastry blender or two round bladed knives.)
- Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Shape into a ball and cut in two pieces. Form each piece into a round flat disc. Wrap in cling film and refrigerate for at least 1 hour. (Or overnight.)
- Make the filling while the pastry is chilling. Whisk the brown sugar and flour together in a saucepan. Whisk in the cream and add the butter.
- Cook, stirring constantly, over medium heat, until the mixture thickens and comes to the boil. Remove from the heat and set aside, stirring every five minutes, until needed.
- Preheat oven to 375*F/ gas mark 5/ 190*C.
- On a lightly floured surface, roll one of the pastry discs into a 12 inch circle. Use this to line a 9 inch pie plate. Trim and flute.
- Line with baking paper or foil and some baking beans. Blind bake for 10 to 15 minutes. Remove from the oven. Reduce the oven temperature to 350*C/gas mark 4/ 180*C.
- While the crust is blind baking, roll the remaining pastry out 1/4 inch in thickness. Cut a 9-inch circle out. Cut some holes out in the center for venting the pie.
- Remove the baking beans from the pie. Pour in the filling. Top with the 9 inch pastry circle. Don’t worry you just lay it gently on top. There is no need to seal the pie crust edges.
- Bake in the preheated oven for 25 to 35 minutes, until the pastry is golden brown and the filling is bubbling.
- Leave to cool to room temperature before cutting into thin slices to serve. Delicious!
Québécois Sugar Cream Pie
- 2 cups all purpose flour (280g)
- 3/4 teaspoon salt
- 1/3 cup butter (76g)
- 1/3 cup lard (or white vegetable shortening) (74g)
- 5 to 6 tablespoons of ice water
- 2 cups (480ml) whipping cream (35%)
- 1 cup (180g) lightly packed soft light brown sugar
- 1/2 cup (115g) butter, cut into 1/2 inch cubes
- 1/3 cup (47g) plain all purpose flour
- To make the pastry, mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. (Use a pastry blender or two round bladed knives.)
- Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Shape into a ball and cut in two pieces. Form each piece into a round flat disc. Wrap in cling film and refrigerate for at least 1 hour.
- Make the filling while the pastry is chilling. Whisk the brown sugar and flour together in a saucepan. Whisk in the cream and add the butter. Cook, stirring constantly, over medium heat, until the mixture thickens and comes to the boil. Remove from the heat and set aside, stirring every five minutes, until needed.
- Preheat oven to 375*F/ gas mark 5/ 190*C.
- On a lightly floured surface, roll one of the pastry discs into a 12 inch circle. Use this to line a 9 inch pie plate. Trim and flute.
- Line with baking paper or foil and some baking beans. Blind bake for 10 to 15 minutes. Remove from the oven. Reduce the oven temperature to 350*C/gas mark 4/ 180*C.
- While the crust is blind baking, roll the remaining pastry out 1/4 inch in thickness. Cut a 9-inch circle out. Cut some holes out in the center for venting the pie.
- Remove the baking beans from the pie. Pour in the filling. Top with the 9 inch pastry circle. Don’t worry you just lay it gently on top. There is no need to seal the pie crust edges.
- Bake in the preheated oven for 25 to 35 minutes, until the pastry is golden brown and the filling is bubbling.
- Leave to cool to room temperature before cutting into thin slices to serve. Delicious!
- Reduce the oven
Did you make this recipe?
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http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2022/01/quebecois-sugar-cream-pie.html
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