Classic Custard Pie With Nutmeg
A classic custard pie featuring a harmonious blend of eggs, milk, and nutmeg, best prepared with a pre-baked pie shell.
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Instructions
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Preheat oven to 425 F.
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Combine flour, 1/2 teaspoon salt, and sugar in a food processor; pulse to blend.
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Add half of the butter and pulse, then add the remaining butter and pulse until crumbly with pea-sized pieces.
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Gradually add ice water, pulsing until the mixture forms small clumps that hold together when pressed.
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Transfer dough to a floured surface, shape into a flattened disc, and refrigerate for 30 minutes.
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Roll out chilled dough to a 12-inch diameter, then fit into a 9-inch pie plate and crimp edges.
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Line the pie shell with foil, fill with pie weights, and bake at 425 F for 10 minutes.
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Remove foil and weights, bake for an additional 3 minutes, then reduce oven temperature to 400 F.
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Heat milk in a saucepan over medium heat until hot with bubbles forming around the edges.
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In a mixing bowl, beat eggs with 2/3 cup sugar, 1/4 teaspoon salt, nutmeg, and vanilla.
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Gradually whisk the hot milk into the egg mixture.
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Place the partially baked pie shell on a sheet pan and pour in the filling.
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Cover the crust edges with a pie shield and bake at 400 F for 20 minutes.
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Remove the pie shield and continue baking for 20 to 30 minutes longer, or until a knife inserted near the center comes out clean.
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Cool the pie on a rack for 30 minutes.