How you doin’? Pies are an important part of our American heritage and custard pie is right up there with apple pie in importance. We tested several custard pie recipes, and my friend Henry’s was the best of them all. I wouldn’t expect anything less from him as the former owner of Bavarian Bakery.
Custard pie may be considered dated by some and this recipe may be old or old fashioned, but it is a classic and much more than just a plain old piece of pie. It has a delicious rich filling made with cream, eggs and pure vanilla extract, with a light dusting of nutmeg, nestled in a buttery, flaky crust. It may be old fashioned and plain—but to me it’s just plain fantastic.
Thanks, Henry and Happy Belated Birthday!
Prep time: 15 minutes
Bake time: 45 to 55 minutes
Yield: 1 9-inch pie / serves 5 to 6 people
For the crust
1-1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking powder,
1/4 cup vegetable shortening*
4 tablespoons unsalted butter
1 teaspoon white or cider vinegar
3 to 5 tablespoons ice water
1 egg white, beaten (reserve the yolk for the pie filling)
For the filling
1-1/2 cups milk (anything from skim to whole, your choice)
1 cup cream (heavy, whipping, light, or half & half, your choice)
1/4 teaspoon salt
4 large eggs
1 egg yolk (left over from the crust egg white wash)
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
1/4 teaspoon ground nutmeg
To make the crust:
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