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Egg Custard Pie: The Ultimate Guide to Baking Perfection

  • Total Time: 105 minutes
  • Yield: 8 servings 1x

Description

Classic Egg Custard Pie with a flaky homemade crust and a smooth, nutmeg-spiced custard filling.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/4 cup cold vegetable shortening, cut into small pieces
  • 4–6 tablespoons ice water
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg, plus more for sprinkling
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1/2 cup heavy cream

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together.
  4. Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
  5. On a lightly floured surface, roll out the dough into a 12-inch circle.
  6. Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
  7. Trim any excess dough hanging over the edge of the pie plate. Crimp the edges of the crust using your fingers or a fork to create a decorative border.
  8. Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
  9. Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-10 minutes, or until the crust is lightly golden brown.
  10. Let the pre-baked crust cool completely on a wire rack while you prepare the custard filling.
  11. In a large bowl, whisk together the eggs, granulated sugar, and salt until well combined and slightly pale.
  12. Stir in the ground nutmeg and vanilla extract.
  13. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, but do not boil.
  14. Slowly pour the hot milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
  15. Strain the custard mixture through a fine-mesh sieve into a clean bowl.
  16. Gently pour the custard filling into the cooled pre-baked pie crust.
  17. Sprinkle the top of the custard with a light dusting of ground nutmeg.
  18. Bake in the preheated oven at 325°F (160°C) for 45-55 minutes, or until the custard is set but still slightly jiggly in the center.
  19. To check for doneness, gently shake the pie. The center should move slightly but not be liquid.
  20. Remove the pie from the oven and let it cool completely on a wire rack.
  21. Once the pie has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, before serving.

Notes

  • For the flakiest crust, keep all ingredients cold.
  • Don’t overmix the dough for the crust.
  • Tempering the eggs is crucial to prevent curdling.
  • Chilling the pie completely is essential for the custard to set properly.
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes

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Find it online: https://recipes2make.com/egg-custard-pie/