Vanilla Pie
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
A classic dessert with a creamy vanilla filling and a buttery crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gcold unsalted butter(diced)
- 200 ggranulated sugar
- 5 gsalt
- 2 egglarge eggs
- 1 mlvanilla extract
- 150 mlheavy cream
- 50 gunsalted butter, melted
- 2 nullvanilla beans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Make sure to use a pie dish with a removable bottom.
- 2
Combine the flour, sugar, and salt in a bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Tip: Keep the mixture cold and avoid overworking it.
- 3
Add the eggs one at a time, stirring with a fork until the mixture comes together in a ball.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 4
Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Transfer the dough to a 23 cm pie dish and trim the edges to fit.
Tip: Use a fork to crimp the edges of the crust.
- 5
Bake the crust for 15-20 minutes, or until it is lightly golden.
Tip: Keep an eye on the crust to avoid overbrowning.
- 6
In a separate bowl, whisk together the heavy cream, vanilla extract, and melted butter.
Tip: Make sure to stir well before pouring the filling into the pie crust.
- 7
Pour the filling into the baked pie crust and smooth the top with a spatula.
Tip: Make sure to pour the filling slowly to avoid creating air bubbles.
- 8
Bake the pie for an additional 25-30 minutes, or until the filling is set and the crust is golden.
Tip: Keep an eye on the pie to avoid overbrowning.
- 9
Allow the pie to cool to room temperature before serving.
Tip: You can serve the pie with whipped cream or vanilla ice cream, if desired.
- 10
Serve the pie chilled, garnished with a sprinkle of sugar and a few vanilla beans if desired.
Tip: This step is optional, but it adds a nice touch to the presentation of the pie.
Recipe Variations
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