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Sweet Cream Pie




Source of Recipe


Family Circle Magazine


List of Ingredients




Sylvia's Single Piecrust
1 cup all-purpose flour
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup plus 1 tablespoon solid vegetable shortening
1/4 cup ice water
1 cup sugar
1 cup sugar
1/4 cup all-purpose flour
Pinch salt
11/2 cups heavy cream
1 teaspoon vanilla
Berries, for garnish (optional)




Recipe



1. Piecrust: Combine flour and salt in bowl. Cut in shortening until mixture is crumbly. Gradually add water, tossing with fork, until mixture comes together to form ball. Cover; refrigerate 30 minutes or longer.
2. Roll out dough on lightly floured surface to 11-inch round. Fit into 9-inch pie plate. Crimp edges.
3. Place baking sheet on middle rack in oven. Heat oven to 400°.
4. Combine sugar, flour and salt in bowl. Whisk in heavy cream and vanilla. Pour into pie shell. Place on preheated cookie sheet.
5. Bake in 400° oven 15 minutes. Reduce temperature to 375°. Bake 25 to 30 minutes, until golden and just bubbly around edges. If edges brown too quickly, cover loosely with foil. Cool on rack. Refrigerate 3 hours or overnight. Serve with assorted berries if desired.