1291. Sugar Cream Pie

Another pie request from little humans, this time for a "milk pie". The fact that milk got swapped out from cream and sugar was close enough to the initial request, and generated no objections from young nor old.
I am increasingly impressed by the wonderful yield resulting from cream + sugar + heat. Good things coming up using this magical combo.

Ingredients:

For the crust:
1 1/4 cups flour
1/2 Tbsp powder sugar
1/4 tsp salt
1/2 cup chilled butter, cut into 1/2-inch cubes
1/4 cup (about) ice water

For the filling:
1 cup sugar
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
2 cups heavy whipping cream

Method:

To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Roll out the crust and line the bottom and sides of a 9-inch pie dish. Crimp the sides.
Combine sugar, flour and salt in a large bowl and mix with a wooden spoon or rubber spatula. Break up any lumps or clumps you see. Add vanilla and cream and stir for one minute or until sugar is somewhat dissolved. Do not use a whisk or electric mixer as we do not want to whip the cream at all before cooking.
Pour cream mixture into the pie pastry. Place the pie on the middle rack of your oven and bake at 400F for 20 minutes. Reduce temperature to 370F and bake pie 50-60 minutes more until edges of cream start to caramelize. It will still be jiggly - that's normal.
Allow pie to cool to room temperature then cover and refrigerate for at least 4 hours or until set. Serve with fresh, slightly sweetened whipped cream.

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