INDIANA SUGAR CREAM PIE

Indiana Sugar Cream Pie image

Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

Ingredients

2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/3 cup unbleached all-purpose flour, plus more for work surface
1/2 stick (4 tablespoons) unsalted butter
1 cup whole milk
1 cup heavy cream
1 cup sugar
1 teaspoon pure vanilla extract

Steps:

Make the Pate Brisee: Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using.
Make the pie: On a lightly floured surface, roll out 1 disk pate brisee to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
Bake until the edges of the pastry begin to turn golden, about 25 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 15 minutes more. Transfer the crust to a wire rack to cool slightly.
Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving.