sugar cream pie

Directions:

Step 1:

  1. Preheat oven to 450°.
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
  3. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  4. Refrigerate 30 minutes.

Step 2:

  1. Line unpricked crust with a double thickness of foil.
  2. Fill with pie weights, dried beans or uncooked rice.
  3. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes.
  4. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.
  5. Cool on a wire rack. Reduce oven setting to 375°.

Step 3:

  1. Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth.
  2. Bring to a boil.
  3. Reduce heat; cook and stir 2 minutes or until thickened and bubbly.
  4. Remove from heat; stir in butter and vanilla

Step 4:

  1. Transfer to crust; sprinkle with cinnamon.
  2. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate

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