Custard Pie Recipe

Custard Pie Recipe: Crust

• 1-1/4 c. all-purpose flour
• 1/2 tsp salt
• 2-1/2 tbsp ice water
• 1/2 c shortening

• 4 eggs
• 1/2 cup sugar
• 2 tsp vanilla
• 1/8 tsp salt
• 1/8 ground nutmeg
• 2 cup half and half or milk

1. Preheat oven to 425°F.
2. In a bowl, combine shortening, 1 cup of flour and salt using a fork or pastry blender
3. Combine the remaining flour with the 2 ½ tbsp of water into a paste.
4. Mix the paste into the flour mixture with a fork or pastry blender.
5. Place the dough round on a floured surface; roll out dough with rolling pin to flatten, working from center, rotating often, to create a 12 in. flat disc.
6. Cut the dough hanging over edge of pie plate with a small, sharp knife or kitchen scissors, leaving 1 inch arou
7. Pierce the bottom and sides of pastry with a fork to prevent bubbles
8. Bake in a 425°F oven for 10 to 12 minutes until the crust is golden brown.
9. In a mixing bowl, slightly beating eggs with a beater or fork.
10. Stir in sugar, vanilla, salt, and nutmeg.
11. Gradually stir in half and half/milk until mixture is thoroughly combined.
12. Open the oven and place the pie shell directly on the rack. Pour the mixture carefully
13. Cover the edge of the pastry with aluminum foil and after 25 minutes of baking takethe foil off.
14. Cool on a wire rack and serve warm.

Source: Better Homes and Gardens. The New Cookbook. Des Moines: Meredith Books, 2004.