EASY Sugar Cream Pie Recipe | Hoosier Pie 💝

Start by making the ultra flaky pie crust in a food processor.

Add 1 and 1/4 cup flour, 1 tbsp sugar, and 1/4 tsp salt to the food processor and give it a quick spin.

Add cold butter to the mixture and pulse about 8 to 10 times.

For the liquids, add 2 tbsp vodka and 3 tbsp cold water (or 5 tbsp water and 1 tsp vinegar if not using vodka).

Add the liquids to the mixture and pulse about 5 to 6 more times until combined.

Transfer the mixture onto a piece of Glad Press and Seal, sticky side up, and squeeze it together to form a dough.

Refrigerate the dough for at least 20 minutes, or up to 2 days, or freeze for up to 2 months.

After chilling, let the dough sit for about 5 minutes to become pliable before rolling it out.

Sprinkle flour on the counter and press the dough out with hands before rolling it with a rolling pin, adding flour as needed to prevent sticking.

Transfer the rolled dough to a 9-inch Pyrex pie plate, folding it to fit and then unfolding it into the plate.

Fold the crust under itself to create an even edge on the lip of the pie plate, then create a decorative edge using fingers and knuckles.

Place the pie crust in the freezer for about 20 minutes to firm up the butter before baking.

Preheat the oven and prepare to blind bake the crust on a parchment-lined baking sheet.

Ball up a sheet of parchment to fit it into the crust, then fill with pie weights, rice, or beans.

Equipment Needed

Spice Level: