Miss Eudora's Custard Pie

By chelyc13

Ingredients

• FOR CRUST:
• 1 cup unbleached all purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening or lard, chilled
• 1 large egg white, lightly beaten
• FOR FILLING:
• 1 cup whole milk
• 1 tablespoon unsalted butter
• 1 cup sugar
• 2 tablespoons unbleached all purpose flour
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• Whole nutmeg, for grating

Details

Servings 1

Preparation

Step 1

1. In a medium bowl, combine the flour and salt with a fork to knock out an lumps. With fingertips or a couple of forks, cut the shortening into the flour mixture until the pieces are about the size of small peas. Sprinkle 3 tablespoons cold water over the mixture while tossing quickly with a fork until it begins to come together. Gather the dough and shape it into a smooth ball. Flatten into a disk and wrap in waxed paper. Chill the dough for 1 hour or up to 3 days.

2. Roll the dough into a 10 inch round. Line a 9 inch pie pan with the dough and pat out any air pockets. Fold the edges overlapping the pan under and crimp with your fingers or a fork. Brush the interior of the crust with the egg white. Refrigerate while preparing the filling.

3. Heat the oven to 350.

4. In a small saucepan set over medium low heat, heat the milk and butter until the butter melts.

5. Meanwhile in a medium bowl, whisk together the sugar, flour, eggs, and salt until smooth. Pour the warm milk and butter over the sugar mixture and gently stir to combine. Add the vanilla and stir to incorporate.

6. Pour the filling into the prepared curst. Grate a little nutmeg over the surface of the custard. Bake on the center rack for 35 to 45 minutes, until the pie has completely puffed across the top. Transfer the pie to a wire rack and let cool completely. Refrigerate for 1 hour or until ready to serve.