Custard Pie Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts · Pies and Tarts

Custard Pie

From Dorothy McNett's Recipe Book at

for the crust:
1 cup sifted or lifted all purpose unbleached flour
1/2 teaspoon fine sea salt
1/2 teaspoon Vanilla Powder
1/3 cup very cold unsalted butter
4 tablespoons very cold water

for the custard:
3 eggs
1/2 cup sugar
1/4 teaspoon fine sea salt
1/2 cup whole milk
1 1/2 cups half and half
1 teaspoon real vanilla extract
1/4 teaspoon nutmeg

Preheat oven to 325 degrees. In food processor with steel chopping blade in place, whirl together the flour, salt and vanilla powder. Add butter and process just until chunks about the size of your thumbnail, and then add the water. Process just until it wants to form a ball. Roll out on a floured pastry cloth and fit into pie dish (ceramic or glass). Scrunch up waxed paper sheets and fit around the edge of the pie dish to protect the sides from falling inward while baking. Place in microwave oven and microwave at 70% power for 10-12 minutes, or until crust is just beginning to brown in places. Remove paper and set aside. In batter bowl, whisk eggs until frothy. Add sugar, salt, milk, cream and vanilla. Strain mixture into baked pie crust. Sprinkle with nutmeg. Bake in 325 degrees oven about 30-40 minutes, or until custard is firm.

Recipe created 2002-09-30.

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