Custard Pie
- 30 Minutes Prep3 Hours Total
- 8 Servings
- 280 Calories per Serving
Ingredient List
Pastry
- 1 cup plus 1 tablespoon Gold Medal™ all-purpose flour*
- 1/2 teaspoon salt
- 1/3 cup cold shortening
- 3 to 5 tablespoons ice-cold water
Filling
- 3 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 2 1/2 cups hot whole milk or half-and-half
Preparation
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
- Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
- Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
- Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 14g 21%, Saturated Fat 4g 19%, Cholesterol 110mg 37%, Sodium 350mg 15%, Potassium 120mg 3%, Total Carbohydrate 31g 10%, Dietary Fiber 0g 0%, Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 6%, Vitamin D 8%, Vitamin E 6%, Thiamin 10%, Riboflavin 20%, Niacin 4%, Vitamin B6 4%, Folic Acid 8%, Vitamin B12 8%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 2%, Zinc 4%, Selenium 20%, Copper 0%, Manganese 6%
Other Nutrients (Amount per serving)
Calories 280, Calories from Fat 130, Trans Fat 2g, Monounsaturated Fat 6g, Polyunsaturated Fat 3g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 19g, Protein 6g, Beta-Carotene 0%, Omega-3 190g, Carbohydrate Choice 2, Starch 2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2
