Sugar Pie

Pastry
1 1/3 cups (325 mL) Five Roses® All Purpose Flour
½ tsp (2mL) salt
½ cup (125 mL) well-chilled All-Vegetable Shortening
3-6 tbsp (45-90 mL) ice cold water, divided
Filling
2 cups (500 mL) brown sugar
3 tbsp (45 mL) Five Roses All Purpose Flour
1 can (354 mL) Carnation® Regular or 2% Evaporated Milk
2 eggs, lightly beaten
1 tsp (5 mL) pure vanilla extract

1. Pastry: In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over flour. Using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick disc. Wrap in plastic wrap. Refrigerate dough at least 30 minutes.
2. Preheat oven to 350º F (180º C).
3. On a lightly floured surface, roll dough into a 12” (30 cm) circle. Line a 9” (23 cm) pie plate and double pastry over at rim to make a high fluted edge.
4. Filling: In a large bowl, combine sugar and flour. Stir in milk, eggs and vanilla, mixing well. Place pie shell on baking sheet. Fill with milk mixture.
5. Bake 45–50 minutes or until set around edges but jiggles slightly in centre. Let cool completely. Garnish with whipped cream.

• Serving Suggestions:
• Serve with whipped cream OR ice cream
• Serve cold