Dessertsbettycrocker3.7
Custard Pie
Bring back memories of Grandma's kitchen with this traditional custard pie in a homemade pastry crust.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- oven
- whisk
- knife
📝 Preparation Steps
1
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).
teaspoon salt1/4
2
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.
3
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.
4
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.
5
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).
eggs3teaspoon salt1/4vanilla1 teaspoon
6
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 Facts
calories
280
fat Content
2 1/2
serving Size
1 Serving
fiber Content
0 g
sugar Content
19 g
sodium Content
350 mg
protein Content
6 g
trans Fat Content
2 g
cholesterol Content
110 mg
carbohydrate Content
31 g
saturated Fat Content
4 g
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