A little less than 1/2 lb cold butter(about 7/8 cup)
1egg
Tiny pinch of salt
Sugar filling:
1 3/4cups+ 2 Tbsp packed golden brown sugar
2 1/2cupswhipping35% cream
1/2cupcornstarch
1/3cupwater
Instructions
Pastry dough:
Have ready a 9-inch pie plate.
In a medium bowl, combine flour and sugar. Add butter and, using your hands or a pastry blender, crumble it into the dry ingredients. Add egg and knead the dough (still in the bowl or on a clean work surface) until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 10 to 15 minutes.
Lightly dust a clean work surface with flour. With a rolling pin, roll out the dough in a circle until it is 1/4 inch thick. Carefully place the rolled dough into the pie plate (there will be an excess of dough, so just fold it back into the pie for a thicker crust). Set aside while you prepare the filling.
Sugar filling:
In a medium pot, combine brown sugar and cream and cook, stirring, over low heat until it reaches a simmer. Let bubble gently, without stirring, for 3 to 4 minutes to dissolve the sugar, reduce slightly and concentrate the flavour.
In a small bowl, make a slurry of cornstarch and water and add it to the pot. Increase the heat to medium-high and whisk continuously until the mixture starts to boil. Remove it from the heat, whisking for a few seconds more, then let cool for about 5 minutes (do not allow it to cool completely).
Finish pie:
Preheat the oven to 400°Pour the filling into the pie shell. Bake for about 20 minutes or until the crust is golden. Let cool completely at room temperature before slicing.