Cream Pie
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
49
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Sugar1.5 cups
Flour1 tsp
Salt2 cups
Whole Milk2 tbsps
Butter1.5 tsps
Pure Vanilla ExtractDirections:
1
In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt
2
In a separate mixing bowl, beat together the egg yolks and milk
3
Whisk the egg mixture into the dry ingredients in the saucepan
4
Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick
5
Remove from the heat and stir in the butter and vanilla
6
Cook's Note: Add any variations at this point
7
Allow the mixture to cool and pour into the baked pie shell
8
Chill the pie completely and top with fresh whipped cream or other desired topping
9
Preheat the oven to 425 degrees F
10
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout
11
Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed
12
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined
13
Be careful not to overwork the dough
14
Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes
15
Roll out one chilled pie dough to fit a 9-inch pie plate
16
Reserve the second pie dough disc for another use
17
Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges
18
Dock the dough with the prongs of a fork evenly over the bottom of the pie plate
19
Line the docked dough with aluminum foil and fill with pie weights or dried beans
20
Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights
21
Return crust to the oven to finish baking for another 5 minutes