Ingredients
- Pie Crust:
- 2 c. all-purpose flour
- 1 tsp. salt
- 3/4 c. shortening
- 5-6 tbsp. cold water
- Custard Pie Filling:
- 2 c. skim milk
- 1/2 c. heavy cream
- 1/2 c. granulated sugar
- 3 eggs
- 2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
Preparation
Step 1
Pie Crust:
Put all the dry ingredients into a large bowl. With a pastry blender, cut the shortening into the flour. Sprinkle one tablespoon of cold water at a time into the mixture; mix lightly. With hands, shape pastry into a ball. Divide dough in half. On lightly floured surface roll each dough into a circle that is about 2 inches larger than the pie plate, and about 1/8 of an inch thick. Place pastry into pie plate and pinch edges.
Preheat oven to 425 degrees. Rub softened butter on unbaked pie crust and put in refrigerator until filling is ready.
Custard Pie Filling:
In a medium bowl, add all ingredients. Whip ingredients with wire whisk until mixed. Pour custard mix into pie shell and carefully transfer to oven. Bake for 25 – 30 minutes, or until a knife comes out clean when inserted about 1 inch from the edge. Cool and refrigerate.