Directions
- Prepare the Pie Crust: In a large bowl, mix the flour and salt. Cut in the cold cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, trim and crimp the edges. Prick the bottom lightly with a fork to prevent bubbles.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake an additional 5 minutes until lightly golden. Remove from the oven and set aside.
- Prepare the Custard: In a medium bowl, whisk together eggs, sugar, and salt until smooth. Gradually whisk in milk and vanilla extract. If using, add a pinch of nutmeg for a warm, subtle flavor.
- Assemble the Pie: Pour the custard mixture into the partially baked pie crust. Carefully place in the oven and bake for 40–50 minutes, or until the custard is set around the edges but slightly wobbly in the center. Avoid overbaking to keep it creamy.
- Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
- Slice and serve plain, or add a sprinkle of nutmeg, a dollop of whipped cream, or fresh berries for garnish.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cooling/Chilling Time: 2 hours
- Total Time: 3 hours 10 minutes
- Servings: 8
- Difficulty: Easy
Variations & Substitutions
- Milk: Use half-and-half or cream for a richer custard.
- Flavorings: Try adding a teaspoon of almond extract or a splash of bourbon for a twist.
- Crust: Use a graham cracker or shortbread crust for a different texture and flavor.
Serving Suggestions
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