Unbaked Pie Crust:101_0464.jpg 

Baked Pie Crust:101_0467.jpg

Unbaked Pie:101_0468.jpg

 BAKED PIE!!!!101_0471.jpg

 

Custard Pie
One 9 inch Pie
 
Pie Crust:
*      1 ¼ cups all-purpose flour
*      5/8 teaspoon salt
*      ¼ cup + 2 tablespoons of vegetable shortening
*      1 ½ tablespoons cold unsalted butter
*      3 tablespoons ice water
 
Sift the flour and salt together.
Cut the shortening and butter until it is about pea-sized. 
Sprinkle the water, blending it gradually, into the dough until the dough just holds together.  Shapes into a disk…see below for further directions.
*     1 large egg yolk, beaten
 
Custard Pie:
**Roll the pie crust out and place into a 9-inch pie pan.  Glass works the best.  Build up a high fluted edge.  Glaze the crust with 1 large egg yolk.  Prick the bottom of the crust and bake for 10 minutes at 425F while you prepare the filling.  Decrease heat to 325F when crust is done.**
 
Whisk together in a large bowl just until blended:
*      3 large eggs
*      2 to 3  large egg yolks
*      ½ cup sugar
*      1 teaspoon vanilla
*      1/8 teaspoon salt
 
Bring to a simmer in a medium saucepan over medium heat:
*      2 cups whole milk
 
Gently whisking all the while, gradually add the milk to the egg mixture.  Immediately pour the hot custard into the warm crust.  Dust top with ground nutmeg.
 
BAKE 25 to 35 minutes at 325F.  Bake until the center of the custard seems set but quivery.  Cool completely on a rack.  Refrigerate as soon as it has cooled to room temperature.
 
Don’t forget to ENJOY!
 

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