Sugar cream pie

Ingredients:

Cake

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 0.5 tsp salt
• 6 tablespoons chilled unsalted butter, cut into 1cm pieces
• 2 tbsp. chilled shortening

Filling

• 2 cups heavy whipping cream
• 1 cup of sugar
• 0.5 cups premium flour
• 0.5 tsp vanilla extract
• 2 tbsp unsalted butter, cut into 1cm pieces
• 1/8 tsp freshly grated nutmeg

Preparation:

1. Bake the cake:
   
   Combine the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles coarse meal with pea-sized pieces of butter. Sprinkle with 3 tablespoons of ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn the dough out onto a sheet of plastic wrap and form into a disk; wrap tightly and refrigerate for at least 1 hour or until tomorrow.
2. On a lightly floured work surface, roll the dough into a 27cm (11in) circle. Place it in a 22cm (9in) pie pan. Fold the overhanging edges under the dough and press them with your fingers. Prick the bottom with a fork. Refrigerate the crust until firm, about 30 minutes.
3. Place the baking sheet on the middle rack of the oven and preheat the oven to 220°C.
4. Prepare the filling:
   
   Combine the cream, sugar, flour, and vanilla extract in a bowl. Pour the mixture over the cooled cake, scatter with pieces of butter, and sprinkle with nutmeg. Carefully transfer the pan to a hot baking sheet and bake for 10 minutes.
5. Reduce the oven temperature to 350°F (175°C) and continue baking until the crust is golden brown and the filling is bubbling, about 55 minutes (the center will still jiggle slightly); cover the edges of the crust with foil if they begin to brown. Transfer the pie to a wire rack and let cool completely. Serve chilled or at room temperature.