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–+ servings
Rich and creamy French Canadian Sugar Pie

French Canadian Sugar Pie (Tart au Sucre)

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This French Canadian Sugar Pie is creamy, deeply sweet, and the filling is quick and simple to make! Great for any occasion or time of year!
Course Baking, Dessert
Cuisine Canadian
Keyword brown sugar, evaporated milk, pie, pie crust, pie dough, sugar pie, tart au sucre
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 servings

Ingredients

Pie Crust

  • 1 ½ cups (180g) All Purpose Flour,

    measured correctly†

  • 3 tbsp White Sugar
  • Pinch of Salt
  • 3/4 cup Cold Unsalted Butter, cubed
  • 3 tbsp Cold Water, plus more if needed
  • 3 tbsp Cold Vodka

Sugar Pie Filling

  • 3 Large Eggs
  • 2 tbsp Corn Starch
  • 2 tbsp All Purpose Flour
  • 2 tbsp Unsalted Butter, softened
  • 2 cups Brown Sugar
  • 1 can (12 fl oz or 354mL) Evaporated Milk
  • Pinch of Salt

Instructions

Pie Crust

  • Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
  • Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.
  • Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
  • Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
  • Roll dough out to be about 1/4” thick, and about 10-11” in diameter.
  • Place rolled out dough into a 9” pie plate, then trim the edges (and crimp them if you’d like). Place the prepared pie plate back into the freezer for 30 minutes.

Filling & Baking the Sugar Pie

  • Preheat oven to 350°F. In a large mixing bowl, whisk together the eggs, flour, and corn starch. Once smooth, add the softened butter and whisk together until the butter is well-dispersed (a few butter chunks here and there is fine). Add the brown sugar, evaporated milk, and salt to the bowl and whisk until well-combined.
  • Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate.
  • Place the pie on top of a baking sheet and then place into the oven for 35-45 minutes. When done, the filling should still be a little jiggly (it’ll set after you pull it out). Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool.
  • Serve cold with whipped cream, ice cream, or a sprinkling of flaky salt.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)