Creamy, deeply sweet, and utterly delicious, this French Canadian Sugar Pie is a cherished Canadian classic. Also called tart au sucre, the pie pairs an ultra-flaky, buttery crust with a rich, simple filling. The dough gets extra flakiness from a small but important trick in the crust, and the filling comes together in minutes — just whisk and pour. Serve it chilled with ice cream or whipped cream, a sprinkle of flaky salt, or enjoy it on its own.
What is French Canadian Sugar Pie?
French Canadian Sugar Pie, or tart au sucre, is a simple, comforting dessert with roots in France and long history in Quebec and across Canada. Variations appear across western Europe and the American Midwest as well. The filling typically combines eggs, cream or evaporated milk, sugar, butter, a bit of flour or starch for stability, and vanilla. The result is a custard-like, caramel-forward filling reminiscent of crème brûlée. This version uses brown sugar and evaporated milk for extra depth and richness.
The Sugar Pie Filling Ingredients
Flour & Corn Starch: Both help the filling set and stabilize the custard so the pie slices cleanly.
Brown Sugar: The primary sweetener and flavor driver. You can substitute white sugar or even maple syrup for a different profile.
Eggs: Eggs bind the filling and are what set the custard when baked.
Butter: Adds richness and helps carry flavor throughout the filling.
Evaporated Milk: The main liquid in the filling. It produces a silky texture and extra richness; heavy cream works as a substitute.
How to Make the Perfect Pie Dough
A great sugar pie depends on a great crust: flaky, tender, buttery, and lightly sweet. The right ingredients and gentle technique are key to achieving those flaky layers.
The Ingredients
Cold butter and cold liquid are essential. Cold butter creates steam pockets as it melts in the oven, which produces flakiness; cold liquid prevents the butter from softening during mixing. A blend of water and vodka is used here — vodka inhibits gluten formation because it reduces the water available to activate gluten. Using a half-and-half mix of vodka and water gives tenderness without imparting noticeable flavor. Use no more than needed to bring the dough together.
The Technique
Handle the dough as little as possible. Overworking warms the butter and develops gluten, both of which make a tough crust. Mix until the dough just comes together into a shaggy mass, press into a disk, wrap, and chill for about an hour. Let it rest briefly at room temperature before rolling so it’s pliable but still cold. Roll to a roughly 10–11-inch circle about 1/4-inch thick, transfer to a 9-inch pie plate (roll the dough onto the rolling pin and unroll over the plate), trim and crimp the edges if desired, then return the prepared crust to the freezer for 30 minutes before filling and baking.
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French Canadian Sugar Pie (Tart au Sucre)
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Ingredients
Pie Crust
- 1 ½ cups (180g) All Purpose Flour
- 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 / 354 mL) Evaporated Milk
- Pinch of Salt
Instructions
Pie Crust
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Combine cold vodka and cold water in a small measuring cup and set aside. In a large bowl whisk together flour, sugar, and salt. Add cold butter cubes and cut or rub into the flour until the mixture resembles coarse crumbs the size of peas.
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Drizzle in the vodka-water while tossing with a fork. Once incorporated, knead a few times in the bowl just until a shaggy dough forms. If needed, add more water sparingly.
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Shape the dough into a disk, place in a freezer bag or wrap, and chill in the refrigerator for one hour.
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Remove from the fridge and let sit at room temperature for about 5 minutes. On a floured surface, roll to a 10–11-inch circle about 1/4-inch thick.
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Transfer to a 9-inch pie plate, trim and crimp the edges if desired, then freeze the prepared crust for 30 minutes before filling.
Filling & Baking the Sugar Pie
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Preheat the oven to 350°F (175°C). In a large bowl whisk together the eggs, flour, and cornstarch until smooth. Add the softened butter and whisk until dispersed (small bits of butter are fine). Stir in brown sugar, evaporated milk, and a pinch of salt until well combined.
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Remove the crust from the freezer and pour in the filling.
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Place the pie on a baking sheet and bake 35–45 minutes. The center should still be slightly jiggly when done; it will firm up as it cools. Let the pie cool at room temperature for an hour, then chill in the refrigerator at least 4 hours before serving.
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Serve cold with whipped cream, a scoop of ice cream, or a light sprinkle of flaky salt.