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Custard Pie
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Prep Time:
30 minutes
Total Time:
3 hours
Indulge in nostalgia with a classic custard pie in a flaky homemade crust, reminiscent of Grandma's kitchen.
Ingredients:
  • 1 cup plus 1 tablespoon Gold Medal™ all-purpose flour*
  • 1/3 cup cold shortening
  • 3 to 5 tablespoons ice-cold water
  • 3 eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups hot whole milk or half-and-half
Instructions:
  • Combine flour and 1/2 teaspoon salt in a medium bowl. Use a pastry blender to cut in shortening until the mixture resembles small peas. Add water, 1 tablespoon at a time, stirring with a fork until all the flour is moistened and the dough nearly leaves the side of the bowl. If needed, add 1 to 2 more teaspoons of water.
  • Form the pastry into a ball and flatten it into a round shape on a lightly floured surface. Wrap the flattened pastry in plastic wrap and refrigerate for about 45 minutes until firm but still easy to work with. Chilling the dough allows the shortening to firm up slightly, resulting in a flakier pastry after baking. If refrigerated for longer, let the pastry soften slightly before rolling it out.
  • Preheat oven to 425°F. Roll out pastry on a floured surface into a circle 2 inches larger than a 9-inch pie plate. Carefully place the pastry in the pie plate, pressing gently against the bottom and sides without stretching it. Trim the overhanging pastry to 1 inch from the rim of the plate and fold it under to create a neat edge. Flute the edges for a decorative finish.
  • Line pastry with double thickness of foil, pressing gently to shape. Extend foil over edge to prevent excessive browning. Bake for 10 minutes, then remove foil and bake for an additional 2 to 4 minutes until pastry starts to brown. Use the back of a spoon to push down any bubbles that form.
  • Preheat oven to 400°F. In a medium bowl, gently whisk eggs. Stir in sugar, 1/4 teaspoon salt, nutmeg, and vanilla until combined. Slowly mix in hot milk. Pour the filling into the hot crust carefully (to avoid spills, place the pie plate on the oven rack before pouring in the filling).
  • To prevent excessive browning, use a pie crust shield ring or a 2- to 3-inch strip of foil around the edge of the pie crust. Remove the shield or foil during the last 15 minutes of baking. Bake for 25 to 30 minutes or until a knife inserted halfway between the center and edge comes out clean. Allow the pie to cool on a rack for 1 hour. Serve slightly warm or cold and store loosely covered in the refrigerator.

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