Custard Pie

Directions

1. 1
   In a medium bowl, combine the flour and salt with a fork to knock out any lumps.
2. 2
   With fingertips or a couple of forks, cut the shortening into the flour mixture until the pieces are about the size of small peas.
3. 3
   Sprinkle 3 tablespoons cold water over the mixture while tossing quickly with a fork until it begins to come together.
4. 4
   Gather the dough and shape it into a smooth ball.
5. 5
   Flatten into a disk and wrap in waxed paper.
6. 6
   Chill the dough for 1 hour or up to 3 days.
7. 7
   Roll the dough into a 10-inch round.
8. 8
   Line a 9-inch pie pan with the dough and pat out any air pockets.
9. 9
   Fold the edges overlapping the pan under and crimp with your fingers or a fork.
10. 10
    Brush the interior of the crust with the egg white.
11. 11
    Refrigerate while preparing the filling.
12. 12
    Heat the oven to 350F.
13. 13
    In a small saucepan set over medium-low heat, heat the milk and butter until the butter melts.
14. 14
    Meanwhile, in a medium bowl, whisk together the sugar, flour, eggs, and salt until smooth.
15. 15
    Pour the warm milk and butter over the sugar mixture and gently stir to combine.
16. 16
    Add the vanilla and stir to incorporate.
17. 17
    Pour the filling into the prepared crust.
18. 18
    Grate a little nutmeg over the surface of the custard.
19. 19
    Bake on the center rack for 35 to 45 minutes, until the pie has completely puffed across the top.
20. 20
    Transfer the pie to a wire rack and let cool completely.
21. 21
    Refrigerate for 1 hour or until ready to serve.
22. 22
    To use this crust for a blind bake, prick the entire interior of the crust thoroughly with the tines of a fork.
23. 23
    Bake in a 450F.
24. 24
    oven for 12 minutes.
25. 25
    Cool completely on a rack.
26. 26
    For the smoothest custard, stir, do not whisk, the warm milk into the egg mixture.
27. 27
    If you whisk it, it gets a lot of bubbles on top.
28. 28
    The bubbles brown too quickly in the oven and make the surface of the pie look like salamander skin.
29. 29
    If you do get a lot of bubbles, let the filled crust sit for 10 minutes or so before baking to give the bubbles time to subside.
30. 30
    So much of the flavor of this pie resides in the freshly grated nutmeg.
31. 31
    This is a case where less is more.
32. 32
    Using too much nutmeg or pre-ground nutmeg will make the pie taste medicinal and as if it belongs in a convalescent home.