Pie Crust Ingredients
Old Fashioned Custard PieIn an earlier post I mentioned that I have a tradition of putting up a Christmas Tree in the eating area of our kitchen every year decorated with old family recipe cards, mostly handwritten by my mother. I try each year to actually make one of those recipes...so this year it was the custard pie!
So first...the crust. Making pie crust is not that difficult and well worth the little extra effort. My mom and grandmother both were great pie makers so how could I escape absorbing a few simple tips and giving it a try myself. The recipe I use, which makes one 10" pie crust, is this:
1 1/3 cup flour 1/2 tsp salt 1/2 cup Crisco and 3-4 Tablespoons of cold, really cold water.
Making the Pie Crust
Add the flour and salt to your bowl and mix. Then add the shortening and cut into the flour mixture until you end up with a crumb mixture. Then add the water, one tablespoon at a time and mix after each. Make sure the water is very cold. I add ice cubes to the water to make sure it is super cold, a great tip for flaky crust! You may not need all four (4) tablespoons of water. Just keep adding until it forms a nice ball. Then roll it out, making sure to keep it in a nice circle. Keep dusting flour on the dough and on your rolling pin to keep the crust from sticking. When you feel it is the size you need, roll it over your rolling pin and transfer it to your pie dish. Trim any extra off but leaving enough to turn under for your edge. Pinch all around. Its done!!
Custard Pie Ingredients
Custard pie is one of those old fashioned recipes that is very easy, quick, and made from fresh and simple ingredients. Eggs, milk, vanilla, sugar, salt, and nutmeg.
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
2 1/3 cups milk
Beat eggs well, add salt and vanilla. Slowly beat in sugar and milk. I did use 2 % milk and it worked fine, but whole milk would make it richer. Slowly pour into the pie crust and sprinkle with nutmeg. Bake at 375 degrees for about 45 min. or until set. Let it cool to completely set for several hours before serving.