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Sweet Cream Pie
Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
1/4 tablespoon solid vegetable shortening
1/4 cup ice water
1 cup sugar
1/4 cup all-purpose flour
Pinch salt
1-1/2 cups heavy cream
1 teaspoon vanilla
Berries, for garnish (optional)
Directions
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 degrees
F.
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 degree F oven 15 minutes. Reduce temperature to 375
degrees F. 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. Makes 12 servings.
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