For the crust: Combine the vinegar with 1/2 cup ice water in a small bowl. Pulse the flour, sugar and salt in a food processor
until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-size clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-size clumps. Add 5 tablespoons of the vinegar mixture and pulse
2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.)
Turn the dough
out onto a clean surface and gather it into a lumpy ball. Flatten into a disc, wrap in plastic and refrigerate at least 1 hour or overnight.
On a floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick. Fit into a 9-inch pie plate
and trim the extra dough, leaving a 1-inch overhang. Reserve the trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
Line the chilled crust with foil and fill with pie weights
or dry beans
. Bake until the edges are golden, 15 minutes. Remove the foil and weights and continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
For the filling: Whisk
the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream
in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust and bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust
with confectioners' sugar before slicing.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.