Delightful Sugar Cream Pie

A warm, cinnamon-scented sugar cream pie with a smooth vanilla custard and a buttery crust. Perfect for a cozy dessert.

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Make the crust: Combine flour, salt, and sugar in a bowl. Cut in butter until crumbly. Add ice water gradually until the dough holds. Chill for 30 minutes.
Blind-bake the crust: Preheat oven to 190°C (375°F). Roll out the dough in a pie dish, line with parchment, and fill with weights. Bake for 12–15 minutes, then remove weights and bake for an additional 4–6 minutes.
Whisk the custard base: In a bowl, whisk cornstarch, granulated sugar, and egg yolks. In a saucepan, heat heavy cream, milk, and brown sugar until steaming.
Temper and thicken: Slowly whisk hot cream into yolk mixture. Pour back into saucepan and cook over low heat until thickened (about 3–5 minutes).
Finish the filling: Stir in unsalted butter, vanilla, and cinnamon. Strain the custard into the pre-baked shell.
Bake until just set: Lower oven temperature to 175°C (350°F) and bake for 20–25 minutes until the center barely jiggles.
Serve: Cool slightly, then chill for at least 2 hours before slicing.

Chill the crust sufficiently for a flaky texture. Avoid overheating the custard to prevent curdling.