- 1 and 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 2 tablespoons cold vegetable shortening or very cold lard
- 1/4 teaspoon salt
- 2 tablespoons ice water plus additional if necessary
- 1/2 cup butter, melted
- 2 cups sugar
- 1 cup cream
- 4 eggs, beaten
- 2 tbs. flour
- 1 tsp. vanilla extract
- 1 unbaked 9-inch pie shell
Preheat oven to 375°.
For the Crust:
In a large bowl blend the flour, the butter, the vegetable shortening or lard and the salt until the mixture resembles meal. (I use the food processor — it only takes a few seconds.) Add 2 tablespoons ice water, toss (or pulse) the mixture with a fork until the water is incorporated, adding additional ice water if necessary to form a dough that holds together when you press it in your fist.
Shape the dough into a flattened disk with your hands. Dust the dough with flour and chill it for at least 1 hour, up to overnight. Dough can also be frozen; thaw in the refrigerator before proceeding.
Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch glass pie plate. Crimp the edge decoratively and chill the shell for at least 30 minutes
In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar until fluffy. Add cream, and mix until smooth. Beat in eggs until combined, then stir in flour and vanilla. Pour into pie shell.
Bake at 375° for 40 minutes or until golden brown on top. Pie will rise in oven almost like a cake then sink when removed to cool.