Custard Pie
For 8 or 9 inch pie
For the crust:
1 cup sifted or lifted all purpose unbleached flour
1/2 teaspoon fine sea salt
1/2 teaspoon Vanilla Powder
1/3 cup very cold unsalted Plugra butter
4 tablespoons very cold water
For the custard:
3 farm fresh eggs
1/2 cup sugar
1/4 teaspoon fine sea salt
1/2 cup whole milk
1 1/2 cups half and half
1 teaspoon real vanilla extract
1/4 teaspoon freshly shaved nutmeg
Preheat oven to 325 degrees. In food processor with steel chopping blade
in place, whirl together the flour, salt and vanilla powder. Add butter
and process just until chunks about the size of your thumbnail, and then
add the water. Process just until it wants to form a ball. Roll out on a
floured pastry cloth and fit into pie dish (ceramic or glass).
Scrunch up waxed paper sheets and fit around the edge of the pie dish to
protect the sides from falling inward while baking. Place in microwave
oven and microwave at 70% power for 10-12 minutes, or until crust is
just beginning to brown in places. Remove paper and set aside. In batter
bowl, whisk eggs until frothy. Add sugar, salt, milk, cream and vanilla.
Strain mixture into baked pie crust. Sprinkle with nutmeg. Bake in 325
degrees oven about 30-40 minutes, or until custard is firm. Eat within 3
hours if pie is left unrefrigerated.
Pies and Tarts |
|
