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Sugar Pie

desserts, pies

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
pinch salt
1/2 cup unsalted butter; cubed
1 egg yolk
1/3 cup milk
----Filling----
1 cup whipping cream
1 cup packed brown sugar
2 tablespoon all-purpose flour
1 egg
1 egg yolk

In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender or 2 knives until crumbly. Mix together egg yolk and milk; drizzle over crumbs. Toss with fork to make loose shaggy dough. With fingers, bring together into ball; flatten dough into disc. Wrap and refrigerate for 1 hour or for up to 24 hours. Let dough soften at room temperature for about 20 minutes before rolling out. On floured surface, roll out dough to 12-inch circle. Fit into 11-inch tart pan, pressing to side and trimming any excess pastry from top of rim. Refrigerate to chill for 30 minutes or cover and refrigerate for up to 12 hours. Prick bottom with fork. Line with foil; fill with pie weights or dried beans. Bake in lower third of 375°F oven until light golden and firm, about 15 minutes. Remove foil and weights; let cool on rack. Filling: In small saucepan, bring whipping cream to boil; set aside. In large bowl and using fingertips, blend brown sugar with flour. Add egg and egg yolk; whisk until smooth. Whisk in boiling cream until blended. Pour through sieve into baked pie crust. Bake in centre of 350°F oven until centre is just firm, about 30 minutes. Let cool in pan on rack. (Make ahead: Cover lightly and let stand at room temperature for up to 4 hours.)

Yield: 12 servings

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