Classic Custard Pie
Description
With a silky-smooth custard filling, this Custard Pie is easy to make and perfect for all seasons. Top with cinnamon, whipped cream or fruit!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 tablespoon sugar
- 2/3 cup vegetable shortening
- 7 tablespoons unsalted butter
- ½ cup cold water
- 2 ½ cups whole milk
- 4 large eggs
- 1 cup sugar
- ¼ teaspoon fine sea salt
- 1 vanilla bean pod*
- ½ lemon zest , finely grated
- optional: cinnamon powder for dusting
Directions
- Prepare the pie dough following my homemade pie crust recipe. Let the dough chill in the fridge for at least one hour before using.
- Pre-heat the oven to 400°F. Roll the pie dough to ½ inch thickness, then place it in the pie dish. Press the crust down into the dish, then crimp the edges for a more traditional look. Chill the crust in the fridge.
- Cut the vanilla bean pod in half and scrape out all the seeds. Pour the milk into a heavy-bottomed saucepan, together with the vanilla seeds and pod.
- Scald the milk by slowly heating it to 180°F. Remove and discard the vanilla pod after scalding the milk.
- Beat together the eggs, sugar, and lemon zest. Once frothy, pour in the hot milk slowly whilst whisking continuously until smooth.
- Pour two thirds of the custard mixture into the pie shell, then place the pie dish into the oven. Pour the remaining custard mixture over, almost until reaching the brim of the dish.
- Bake for 45-50 minutes or until the custard is set. Cover the sides of the pie with aluminum foil if they begin to burn.
