I’m so fond of this pie recipe. Whenever we come back from a winter vacation in Austria or Germany we can never drive past a little sleepy Belgian village called Courrière without popping in and out famous pastry shop Pierson.
Belgian Sugar Pie Recipe
It’s absolutely worth it, you just have to make that detour for the best sugar pie in Belgium!
Pierson is half baker shop half pastry shop. Loafs of delicious bread and crunchy French baguettes, as many as you want. But their speciality is definitely pies, tarts, cakes and also posh gateaux. They come in all sizes and colors.
Are you too hungry to wait until you are home to take a bite? Then there’s plenty of room inside in the cafeteria to enjoy this sticky treats with a cup of hot coffee or tea.
This modest place is always packed with little old ladies enjoying pie and coffee. Even entire families spend an afternoon there.
Homemade Pie Crust
The waiting queue at the counter at weekends is often huge. Last time we dropped by for a late pie breakfast around 10am people were already standing outside the shop waiting for their turn. Be there early for that famous sugar pie. They almost literally fly out the door!
I also love to make pie doughs from scratch. And this one here is no exception. It’s a dry shortcrust pie shell, perfect to keep that gooey baked sugar filling inside! Not a fan of making doughs? Or not enough time to make one? Ready rolled doughs or baked shortcrust shells will also do.
Rice Pie Recipe vs Pecan Pie
So how does it take like? I’m sure you are all familiar with pecan pie? it’s like a pecan pie, but then without the pecans. I guess that’s the best way to describe it really!
Enjoy this sugar pie!
For The Dough
Sugar pie, a Belgian treat!
- 7 oz self-raising flour (200 g)
- 3 oz unsalted butter (85 g), ice cold and diced
- 1 egg yolk
- ¼ cup whole milk (60 ml), tepid
- 1 tbsp caster sugar
Add the self-raising flour and diced cold butter to a blender. Season with a tiny pinch of salt and the caster sugar.
Pulse into a dry mixture. Then add the egg yolk and tepid milk.
Pulse again until the dough comes together nicely. It shouldn’t be sticky at all.
Then transfer the dough to a lightly floured surface and knead it for 3 minutes. Wrap it in a sheet of cling film and put it aside to rest for at least 30 minutes.
For The Sugar Filling
Sugar pie, a Belgian treat!
- 1 tbsp unsalted butter (15 ), soft at room temperature
- 1 medium egg
- ⅓ cup cream (80 m)
- 8 oz brown sugar (225 g)
- ½ tsp ground cinnamon
Pour the brown sugar in a medium saucepan. Also add the cinnamon, cream and a tablespoon of soft butter.
- Place the pan over medium heat and warm the cream mixture until the brown sugar has dissolved fully. Then take the pan off the heat and let it cool down fully. Once cold, add the egg.
Stir very well. Put the sugar filling aside until later on. Roll out the dough and coat a buttered tart tin with it. Blind bake it for about 10 minutes at 437°F (225°C).
Then take the pie tin out of the oven and pour in the sugar filling.
Place the sugar pie back in the hot oven and bake it for another 30 minutes until the center is more or less set. Take the pie out of the oven again and sprinkle with extra caster sugar while hot. You can let the sugar melt on top by grilling it for a minute to caramelise. Serve lukewarm.