Directions

• To make Pie Crust:
• In medium sized bowl, mix together flour and salt
• Cut in butter with forks or pastry blender until mixture is pebble sized crumbs
• Add ice cold water and blend until mixture pulls together
• Roll into ball and place on lightly floured surface
• Roll out dough to about 10″ circle (make sure your measure your pie plate because some are 9″ or 10″, depending on which size you have roll your dough out 1″more than your size pie dish to ensure there’s going to be enough to go up the sides)
• Gently roll dough around rolling pin and unroll over 9″ pie pan
• Gently press and smooth the crust down and up the sides until it fits snug in the dish, use a fork to poke holes in bottom
• Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
• Preheat oven to 350 degree, bake for 10-15 minutes until edge is light golden brown. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack. Set aside
• To make filling:
• In a large pot whisk together cornstarch and sugar
• Pour in the heavy cream and turn the heat to medium
• Stir constantly until all sugar is dissolved
• Continue stirring until mixture begins to thicken, reduce heat if needed to prevent mixture from simmering or boiling
• Once mixture has thickened to the texture of a loose pudding, remove from heat
• Stir in the butter and vanilla extract
• Let mixture cool until it is texture of a firm pudding
• Spoon mixture into prepare pie crust and spread out into an even layer
• To make topping:
• Brush melted butter over the surface of the filling and combine sugar and cinnamon and sprinkle evenly over surface of the pie
• Bake the pie in 325 F preheated oven 20 minutes and the broil for a few seconds to caramelize the cinnamon sugar (keep an eye on this since broiling happens fast)
• Remove from oven and allow to cool to room temperature before refrigerating for at least one hour to set
• Store in fridge