Old Fashioned Custard Pie
I used to love getting custard pie from the bakery and pulling a slice out of the fridge every night. This is an old fashioned custard pie recipe.
crust - makes one 9 inch pie pan
1 1/2 cups flour
1 stick butter + 1 tbsp, cold and cut into small cubes
1 egg yolk
2 tbsp sugar
2 tbsp ice cold water
1/2 tsp salt
3 egg yolks
1 cup cream
1/4 cup milk
1/4 cup + 2 tbsp sugar
1 tbsp cornstarc
Mix together flour, salt and sugar in a mixing bowl. Cut in the butter with pastry cutter or a fork until the mixtures resembles coarse crumbs.
Combine egg yolk and cold water. Mix together until combined.
Add mixture to flour mixture and stir with fork to moisten. Flour mixture should come together. Add a little more water if mixture is too dry. Do not over mix.
Turn out onto work surface, knead once or twice until dough comes together.Wrap in plastic and chill for 30 minutes.
Pre-heat oven to 375 Degrees F
Dust a work surface with flour. Roll out dough into thin sheet.
Lift dough using rolling pin and lay it over a 9 inch pie pan.
Press the dough along the edges of the pie pan. Trim, leaving half inch over hang. Fold under and crimp for decorative edge.
Prick all over with a fork so the crust won't balloon during baking.
Bake at 375 F for 15 minute
In a saucepan set over medium heat, bring the cream to simmer, without letting it come to a full boil.
In a large bowl, whisk the egg yolks, sugar and cornstarch until pale and thick.
Slowly pour the hot cream over the eggs mixture while whisking to temper the eggs.
Strain the mixture, whisk in vanilla. Pour the custard over pre-baked crust.
Wrap the rims with foil so it won’t brown too quickly.
Bake for 20 minutes at 190 C.
Bring down temperature to 170 C. Remove foil and bake for a further 25 to 30 minutes until the custard is barely set and just jiggles slightly.
Once you remove the pie from the oven it will continue to set up as it cools.