Sugar Cream Pie

2 from 2 votes

This Old Fashioned Sugar Cream Pie that will melt in your mouth with sweetness. The filling is made with 3 baking staples: sugar, flour, and cream.

Prep Time15

Cook Time1 20

Chill TIme4

Total Time5 35

Servings: slices

Author: Miranda Couse

Ingredients

Crust

2 cups all-purpose flour
1 teaspoon salt
12 tablespoons shortening chilled
1/2 cup cold water divided

Filling

2 cups heavy whipping cream
2/3 cup granulated sugar
1/3 cup all-purpose flour

Instructions

Crust

Preheat the oven to 350 degrees F.
Add the 2 cups all-purpose flour and 1 teaspoon salt in a large bowl. Mix well to combine.
Add the chilled 12 tablespoons shortening and 1/4 cup of the cold water. Using a fork, mix well.
Knead the dough until a ball that isn’t sticky forms. Dribble a bit of the leftover water as you go along until you get the right consistency.
Roll the dough out onto a floured surface using a rolling pin. Make it a nice big circle.
Gently place dough inside a 9-inch greased pie pan and trim the excess dough from the edges. Pinch the edge of the dough between your thumb and fingers to make a crimped edge.

Filling

Add the 2 cups heavy whipping cream, 2/3 cup granulated sugar, and 1/3 cup all-purpose flour in a large bowl. Use a hand mixer on medium to beat until smooth.
Pour into the pie crust and bake for an hour. After an hour, check the top. If it’s a
nice golden brown, you’re set to go. If it’s not, let it cook a while longer until it reaches a deep golden brown.
Remove from the oven and let it come to room temperature.
Chill for 2-4 hours before serving.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 4 to 5 days.

Nutrition