INGREDIENTS
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1 single-crust, blind-baked All-Butter Pie Dough shell
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1/2 cup (100g) granulated sugar
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1/2 cup (120g) dark brown sugar
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2 tablespoons (18g) all-purpose flour
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Pinch kosher salt
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2 cups (464g/474mL) heavy cream
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1 teaspoon (5g) vanilla paste
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Confectioners' sugar, for dusting
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