Hoosier Sugar Cream Pie Recipe | Real cooking Instruction

#hoosiersugarpie #sugarcreampiereciipe #creampierecipe

Hoosier Sugar Cream Pie Recipe

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Chef Cell’s Pie Crust Recipe Ingredients:


2 1/2 cups Gluten-Free Flour Blend(or regular AP flour)
1 tablespoon sugar
1/2 teaspoon xanthan gum (for GF)
1/2 teaspoon salt
8 oz cold butter, chopped into 1/4” pieces1
1 Large egg, cold
2 teaspoons vinegar
Directions:
1. Lightly grease a 9" pie pan.
2. Whisk together the flour or flour blend, sugar, Instant ClearJel, xanthan gum, and salt.
3. Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some
larger, pea-sized chunks of butter remaining.
4. Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients.
Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
5.
Shape into a ball and chill for an hour, or up to overnight.
6. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
7. Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily
sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
8. Place in freezer for 1/2 hour.
9. Fill and bake as your pie recipe directs. Recommended: 400 degrees cot 30-40 minutes until brown
#hoosiersugarpie #sugarcreampiereciipe #creampierecipe