Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Indiana Sugar Cream Pie 5.0 (3) A rich vanilla custard in a buttery crust makes this dessert hard to resist. Servings: 8 to 10 Yield: 1 9-inch pie Jump to recipe The official state pie of Indiana, sugar cream pie is a regional specialty also known as Hoosier pie. It has a rich vanilla custard filling inside a buttery pastry crust. It’s part of the group of desserts known as desperation pies because it could be made when there was no fruit in season or money was tight. Dairy was always plentiful, and the filling was built around milk and cream thickened with flour and flavored with vanilla—an egg-free custard. Martha made a decorative crust for this simple pie by cutting points, but it’s just as delicious with a plain crust. Give this old-time recipe a try and see if you agree. Our 23 Top Pie Recipes of All Time Credit: Yossi Arefi Directions Make pie dough: Pulse flour, salt, and sugar in a food processor. Add butter and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork). If you don't have a food processor: whisk dry ingredients in a bowl, then quickly cut in the butter using a pastry blender or your fingertips. Use a fork to mix just until dough begins to hold together. Divide dough, wrap, form disks, and refrigerate: Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using. Fit dough into pie plate: On a lightly floured surface, roll out 1 disk pâte brisée to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes. Preheat oven; line pie plate with parcment and pie weights: Preheat the oven to 375°F with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake crust: Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 10 minutes more. Transfer the crust to a wire rack to cool slightly. Cover crust with foil if edges are browning too quickly. Make filling: Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain filling into crust and bake: Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving. Other Creamy Pie Recipes to Try Milk Chocolate Pudding Pie Chess Pie Banana Cream Pie Double Coconut Cream Pie Martha’s Buttermilk Pie Key Lime Pie Martha made this recipe on Martha Bakes episode 713.