Have any of you ever tried Custard Pie??!!! If you haven’t man you have been missing out.. but don’t worry we are giving you the best recipe out there! The reason this pie is the best and why we believe we can make the best pies out there is because of our crust! Vegetable shortening gives a pie crust the most flakiness, and butter provides a rich taste, so a combination of the two is the best of both worlds. We love to eat our custard pie chilled.. then the nutmeg on top makes it perfection! Enjoy!!
Prepare ice water; fill a medium bowl with ice, some water and let sit while preparing dough.
Stir flour and salt together in a medium bowl. Cut inn cold diced butter with a pastry blender or work by hand until mixture resembles coarse crumbs.
Pour in half the ice water. Mix with a fork and pour in the rest. Stir with a fork until it comes together. Gather dough into a ball by hand.
Move dough to a lightly floured surface and flatten with palm until about 1 inch thick. (If time permits, wrap dough in plastic and refrigerate for 30 minutes. This helps dough not to shrink. May also freeze dough for up to 2 months.) Sprinkle a little flour onto surface. Put a little flour on rolling in and roll dough. Be careful not to push down so hard that dough tears or sticks to surface. While rolling out dough, gently make quarter turns to form a large round. Make sure to have enough flour underneath so that dough does not stick to surface.
Get out a 9-inch pie plate, preferably glass. Roll dough up onto rolling pin. Carefully unroll dough evenly over top of pie plate. Press down around the inside so it is firmly in place. Flute as desired. Will have extra dough that can be used for another pie or top crust.
Custard Pie Filling:
Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk ( I temper my eggs first).
Pour into pastry shell. Sprinkle with Nutmeg.
Bake in moderate oven (350 degrees) for 35 to 40 min or until a knife inserted comes out clean.
