Custard Pie
"Plain old custard pie? Well, this recipe may be old (as in classic, treasured, revered), but it's hardly "plain" — unless your definition of plain is a rich/tender filling of cream, eggs, and vanilla, with a hint of nutmeg, nestled in a buttery crust. It's just plain good!..."
INGREDIENTS
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1 1 1/2 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 teaspoon salt
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1 1/4 teaspoon baking powder, optional; for added flakiness
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1 4 tablespoons butter
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1 1/4 cup vegetable shortening*
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1 1 teaspoon white or cider vinegar
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1 3 to 5 tablespoons ice water
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1 *Can you substitute butter for shortening? Yes; your crust will be slightly less flaky.
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1 1 1/2 cups milk (anything from skim to whole, your choice)
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1 1 cup cream (heavy, whipping, light, or half & half, your choice)
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1 1/4 teaspoon salt
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1 4 large eggs
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1 2/3 cup sugar
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1 1 tablespoon vanilla extract
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1 1/4 teaspoon ground or freshly grated nutmeg
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1 1 1/2 cups King Arthur Unbleached All-Purpose Flour
•
1 1/4 teaspoon salt
•
1 1/4 teaspoon baking powder, optional; for added flakiness
•
1 4 tablespoons butter
•
1 1/4 cup vegetable shortening*
•
1 1 teaspoon white or cider vinegar
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1 3 to 5 tablespoons ice water
•
1 *Can you substitute butter for shortening? Yes; your crust will be slightly less flaky.
•
1 1 1/2 cups milk (anything from skim to whole, your choice)
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1 1 cup cream (heavy, whipping, light, or half & half, your choice)
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1 1/4 teaspoon salt
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1 4 large eggs
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1 2/3 cup sugar
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1 1 tablespoon vanilla extract
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1 1/4 teaspoon ground or freshly grated nutmeg
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