Tarte a la Bouillie - Custard Pie

By SteveV

Ingredients

• 2 1/2 cups all-purpose flour sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups sugar
• 1/2 cup butter
• 2 eggs unbeaten
• 1 tablespoon milk
• 2/3 cup cornstarch
• 1 1/4 cups sugar
• 5 egg yolks beaten
• 1 (13 oz) can evaporated milk
• 1 teaspoon vanilla extract
• 1 quart milk

Details

Servings 1

Preparation

Step 1

Dough: Sift dry ingredients together in a bowl. Cut in butter. When well mixed, make a cavity in center. Break the eggs into this "well". With a fork, partly mix the eggs into the flour, then add the milk and vanilla. Continue mixing with fork until the dough can be kneaded. Knead well by hand. Refrigerate for 2 hours or more. Cut off enough to line a buttered 8 inch pie pan. Roll out on floured cloth. Lift up cloth with dough and put into pan. Trim dough.

Custard: In a small saucepan, combine cornstarch and sugar. Add a small amount of milk to dissolve cornstarch and sugar. Stir in the beaten egg yolks, milk, and evaporated milk. Cook over low heat, stirring constantly, until thick. Stir in vanilla.

Pour custard into dough-lined pan. Cover with narrow strips of dough. Trim and flute edges. Bake at 350 F for 20 minutes.