Sugar Pie

In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender or 2 knives until crumbly. Mix egg yolk with milk; drizzle over crumbs, tossing with fork to make loose shaggy dough. Press into disc. Wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let soften at room temperature for about 20 minutes before rolling out.

On lightly floured surface, roll out dough to 12-inch (30 cm) circle. Fit into 11-inch (28 cm) tart pan with removable bottom, pressing to side and trimming any excess from top of rim. Refrigerate for 30 minutes (Make-ahead: Cover and refrigerate for up to 12 hours.)

With fork, prick bottom at 1/2-inch (1 cm) intervals all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden and firm, about 15 minutes. Remove foil and weights; let cool on rack.

Filling: In large bowl and using fingertips, blend sugar with flour. Add egg and egg yolk; whisk until smooth.

In small saucepan, bring cream to boil; whisk into egg mixture. Pour through sieve into baked pie crust.

Bake in 350°F (180°C) oven just until centre is firm, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover lightly and let stand at room temperature for up to 4 hours.)

Source : Canadian Living Holiday Favourities 2011