Difference between revisions of "Make Sugar Cream Pie"
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== Steps == | == Steps == | ||
=== Making the Crust === | === Making the Crust === | ||
| − | #Create the dough in a food processor. Begin by pouring flour and salt into a food processor. Then, add the butter and shortening. Turn on the food processor and blend until the mixture resembles coarse meal. There should be chunks of butter left in the mixture. Next, pour in 3 tablespoons (44.4 mL) of ice water and blend again.<ref>http://www.foodnetwork.com/recipes/food-network-kitchen/sugar-cream-recipe</ref> | + | #Create the dough in a food processor. Begin by pouring flour and salt into a food processor. Then, add the butter and shortening. Turn on the food processor and blend until the mixture resembles coarse meal. There should be chunks of butter left in the mixture. Next, pour in 3 tablespoons (44.4 mL) of ice water and blend again.<ref name="rf1">http://www.foodnetwork.com/recipes/food-network-kitchen/sugar-cream-recipe</ref> |
#*Add water in at half teaspoon (7.4 mL) increments until the dough comes together if it does not after 3 tablespoons of water. | #*Add water in at half teaspoon (7.4 mL) increments until the dough comes together if it does not after 3 tablespoons of water. | ||
| − | #Make a disk out of the dough. Pour the dough onto a sheet of plastic wrap. Mold the dough into a round, disk shape. The dough should be soft, but able to hold the circular shape.<ref | + | #Make a disk out of the dough. Pour the dough onto a sheet of plastic wrap. Mold the dough into a round, disk shape. The dough should be soft, but able to hold the circular shape.<ref name="rf1" /> |
| − | #Refrigerate the dough for at least an hour. Wrap the dough tightly in plastic wrap. Put the wrapped dough into the refrigerator. Keep it in the refrigerator for one hour and up to one day.<ref | + | #Refrigerate the dough for at least an hour. Wrap the dough tightly in plastic wrap. Put the wrapped dough into the refrigerator. Keep it in the refrigerator for one hour and up to one day.<ref name="rf1" /> |
| − | #Transfer the dough. Take the dough out of the refrigerator, and roll it out onto a floured surface. Pat it into an 11-inch (28 cm) circle. Then, put it in a 9-inch (22.9 cm) pie pan. Make multiple holes in the bottom of the dough with a fork. Crimp the outer edges of the dough with your fingers.<ref | + | #Transfer the dough. Take the dough out of the refrigerator, and roll it out onto a floured surface. Pat it into an 11-inch (28 cm) circle. Then, put it in a 9-inch (22.9 cm) pie pan. Make multiple holes in the bottom of the dough with a fork. Crimp the outer edges of the dough with your fingers.<ref name="rf1" /> |
| − | #Refrigerate the crust once more. Put the dough back in the refrigerator. Refrigerate it for about 30 minutes. Keep it in the refrigerator until the dough becomes firm if it is not firm after 30 minutes.<ref | + | #Refrigerate the crust once more. Put the dough back in the refrigerator. Refrigerate it for about 30 minutes. Keep it in the refrigerator until the dough becomes firm if it is not firm after 30 minutes.<ref name="rf1" /> |
=== Adding the Filling === | === Adding the Filling === | ||
| − | #Preheat the oven. Before making the filling, turn the oven to 425°F (218.3°C). Put a baking sheet onto the middle rack in the oven. Allow the oven to preheat while you make the filling.<ref | + | #Preheat the oven. Before making the filling, turn the oven to 425°F (218.3°C). Put a baking sheet onto the middle rack in the oven. Allow the oven to preheat while you make the filling.<ref name="rf1" /> |
| − | #Create the filling. Pour the heavy whipping cream, flour, vanilla, and sugar into a bowl. Use a whisk to mix all of the ingredients together. Continue to whisk until all of the ingredients have blended together.<ref | + | #Create the filling. Pour the heavy whipping cream, flour, vanilla, and sugar into a bowl. Use a whisk to mix all of the ingredients together. Continue to whisk until all of the ingredients have blended together.<ref name="rf1" /> |
| − | #Pour the filling into the crust. Pour the filling into the crust that is still chilled from the refrigerator. Smooth out the top of the filling. Sprinkle nutmeg on top of the filling.<ref>http://thedomesticrebel.com/2015/09/01/sugar-cream-pie/</ref> | + | #Pour the filling into the crust. Pour the filling into the crust that is still chilled from the refrigerator. Smooth out the top of the filling. Sprinkle nutmeg on top of the filling.<ref name="rf2">http://thedomesticrebel.com/2015/09/01/sugar-cream-pie/</ref> |
#*You can also drizzle cinnamon sugar onto the filling. | #*You can also drizzle cinnamon sugar onto the filling. | ||
=== Baking the Pie === | === Baking the Pie === | ||
| − | #Bake for 10 minutes. Put the pie plate onto the baking sheet. Be careful because the baking sheet will be hot. Bake the pie for ten minutes.<ref | + | #Bake for 10 minutes. Put the pie plate onto the baking sheet. Be careful because the baking sheet will be hot. Bake the pie for ten minutes.<ref name="rf2" /> |
| − | #Reduce the temperature. Turn the temperature down to 350°F (176.6°C) after the pie has been baking for 10 minutes. Bake the pie for 55 for minutes. The crust should still jiggle when it is finished baking.<ref | + | #Reduce the temperature. Turn the temperature down to 350°F (176.6°C) after the pie has been baking for 10 minutes. Bake the pie for 55 for minutes. The crust should still jiggle when it is finished baking.<ref name="rf2" /> |
#*You can cover the crust in aluminum foil if they turn brown too quickly. | #*You can cover the crust in aluminum foil if they turn brown too quickly. | ||
| − | #Allow the pie to cool. Remove the pie from the oven. Put the pie onto a rack and let it cool down. Serve the sugar cream pie chilled or at room temperature. If you have pie leftover, loosely cover it in plastic wrap or aluminum foil and then store it in the refrigerator. <ref>http://www.tasteofhome.com/recipes/sugar-cream-pie</ref> | + | #Allow the pie to cool. Remove the pie from the oven. Put the pie onto a rack and let it cool down. Serve the sugar cream pie chilled or at room temperature. If you have pie leftover, loosely cover it in plastic wrap or aluminum foil and then store it in the refrigerator. <ref name="rf3">http://www.tasteofhome.com/recipes/sugar-cream-pie</ref> |
== Tips == | == Tips == | ||
| − | *Add cinnamon, an 1/8 teaspoon of cloves, nutmeg, and ginger to make this a holiday dish.<ref> http://www.tasteofhome.com/recipes/sugar-cream-pie</ref> | + | *Add cinnamon, an 1/8 teaspoon of cloves, nutmeg, and ginger to make this a holiday dish.<ref name="rf4"> http://www.tasteofhome.com/recipes/sugar-cream-pie</ref> |
| − | *Try a crumb crust instead of a regular crust. You can use graham crackers, gingersnaps, or vanilla wafer cookies to make the crumb crust.<ref | + | *Try a crumb crust instead of a regular crust. You can use graham crackers, gingersnaps, or vanilla wafer cookies to make the crumb crust.<ref name="rf4" /> |
== Warnings == | == Warnings == | ||
*Make sure all of the ingredients are fresh before incorporating them into the recipe. | *Make sure all of the ingredients are fresh before incorporating them into the recipe. | ||
