Classic Custard Pie with Nutmeg
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT35M
- Cook Time: 35 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Intermediate
- Serves: 8 people
- Cuisine: American
Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blendedAdd half of the butter and pulse 5 or 6
For The Pie Crust
Ingredients:
- 1 1/4 cups/5 1/2 ounces all-purpose flour
- 1/2 teaspoon salt
- Optional: 1 teaspoon sugar (scant)
- 8 tablespoons butter (chilled, cut in small pieces)
- 4 to 6 tablespoons water (with ice)
For The Pie Filling
Ingredients:
- 2 1/2 cups milk
- 4 large eggs (lightly beaten)
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Directions:
- Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended
- Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
- Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it will hold together.
- Transfer the mixture to a floured surface and - without kneading too much - shape into a flattened disc. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
- Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
- Heat the oven to 425 F Line the pie shell with foil and fill it at least two-thirds full with pie weights or dried beans. Place it on a baking sheet and bake at 425 F for 10 minutes
- Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them.
- Reduce the oven temperature to 400 F.
- Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges
- In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg, and the vanilla. Gradually whisk in the hot milk.
- Pour the filling into the partially baked pie shell.
- Cover the edge of the pie shell with a pie shield or homemade foil ring. Bake at 400 F for 20 minutes.
- Then remove the pie shield and bake for about 15 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean. Cool on a rack.