sugar cream pie

Directions:

Step 1:

1. Preheat oven to 450°.
2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
3. Trim crust to 1/2 in. beyond rim of plate; flute edge.
4. Refrigerate 30 minutes.

Step 2:

5. Line unpricked crust with a double thickness of foil.
6. Fill with pie weights, dried beans or uncooked rice.
7. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes.
8. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.
9. Cool on a wire rack. Reduce oven setting to 375°.

Step 3:

10. Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth.
11. Bring to a boil.
12. Reduce heat; cook and stir 2 minutes or until thickened and bubbly.
13. Remove from heat; stir in butter and vanilla

Step 4:

13. Transfer to crust; sprinkle with cinnamon.
14. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate