Classic Egg Custard Pie With Nutmeg and Vanilla

Step 1

Gather the ingredients. The Spruce / Teena Agnel Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended. The Spruce / Teena Agnel 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. The Spruce / Teena Agnel 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 should hold together. The Spruce / Teena Agnel Transfer the mixture to a floured surface and - without kneading too much - shape into a flattened disc. The Spruce / Teena Agnel Wrap the dough in plastic wrap and refrigerate for about 30 minutes. The Spruce / Teena Agnel 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. The Spruce / Teena Agnel 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. The Spruce / Teena Agnel Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans. The Spruce / Teena Agnel Place it on a baking sheet and bake at 425 F for 10 minutes. The Spruce / Teena Agnel 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. The Spruce / Teena Agnel

Step 2

Gather the ingredients. The Spruce / Teena Agnel Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes. The Spruce / Teena Agnel 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. The Spruce / Teena Agnel Gradually whisk in the hot milk. The Spruce / Teena Agnel Place the crust on a sheet pan and pour the filling into the partially baked pie shell. The Spruce / Teena Agnel Cover the edge of the pie shell with a pie shield or homemade foil ring. The Spruce / Teena Agnel Carefully put the pie in the oven and bake at 400 F for 20 minutes. The Spruce / Teena Agnel Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean. The Spruce / Teena Agnel Cool on a rack for 30 minutes. The Spruce / Teena Agnel Slice, serve, and enjoy! The Spruce / Teena Agnel