A pretty modified (ie perfected) version of an old standby favorite in my family.
Step 1: oh so crusty
obviously, the first thing. You could use a regular pastry shell, or a shortbread crust or one of the kind you unroll but that is not as much fun. This is a pat-in-pan crust, similar to a shortbread.
1 1/2 C flour
1/2 teaspoon salt
1/4 t cinnamon
1 stick (8T) softened butter
3 T cream
Preheat oven to 400F
Put flour, salt and cinnamon in a food processor and give it a quick whir to combine. Cut the butter into 8 pieces and add to the flour mixture. Pulse in the food processor until it looks like course sand. (I promise it tastes better) Add the 3 T cream and pulse until it holds a shape when you pinch it, play-doh consistency.
OPTIONAL: You can replace 1/4 C of the flour with pecan or another nut flour. You could also replace 1/2 C flour with bread or Whole Wheat flour for different tastes/textures.
Dump the contents into a greased pie plate. Mix briefly with your hands to make sure it is all combined. Spread it out and press/form it with your hands. Make a nice thick rim to be crimped. Use a flat bottomed glass to press the crust on the bottom. Crimp the rim with a fork or one of those fancy crimping tools. Prick the bottom and sides of the crust with a fork so it doesn't get bubbles underneath the crust.pop that bad boy into a 400F oven for 12-15 min, until nice and golden brown. Check it every now and again to make sure no bubbles are forming.