Ah, Old-Fashioned Custard Pie—a timeless classic! It’s simple, creamy, and comforting, relying on a few basic ingredients for a smooth, lightly sweet custard baked in a flaky pie crust. Here’s a thorough guide.
Ingredients
For the Pie Crust:
-
1 ¼ cups (160 g) all-purpose flour
-
½ tsp salt
-
½ cup (115 g) cold unsalted butter, cubed
-
3–4 tbsp ice water
For the Custard Filling:
-
3 large eggs
-
1 cup (200 g) granulated sugar
-
2 cups (480 ml) whole milk or half-and-half
-
1 tsp pure vanilla extract
-
¼ tsp ground nutmeg (optional, for topping)
-
Pinch of salt
Instructions
Step 1: Prepare the Pie Crust
-
In a large bowl, mix flour and salt.
-
Cut in the cold butter until mixture resembles coarse crumbs.
-
Add ice water 1 tbsp at a time until dough comes together.
-
Shape into a disk, wrap in plastic, and chill at least 30 minutes.
-
Roll out the dough to fit a 9-inch (23 cm) pie pan. Trim edges and crimp if desired.
Step 2: Make the Custard
-
In a medium bowl, whisk eggs, sugar, salt, and vanilla until smooth.
-
Gradually whisk in milk.
-
Strain the mixture through a fine sieve for extra smoothness (optional but traditional).
Step 3: Assemble and Bake
-
Preheat oven to 350°F (175°C).
-
Pour custard into prepared pie crust.
-
Sprinkle nutmeg on top, if using.
-
Bake 45–55 minutes, or until custard is just set (slightly jiggly in the center).
-
Cool completely on a wire rack; custard will firm as it cools.
-
Chill for 1–2 hours before serving for best texture.
Tips for Perfect Custard Pie
-
Don’t overbake: The center should still jiggle slightly when removed from the oven.
-
Use whole milk or cream: Skim milk may result in a thinner, less rich custard.
-
Optional flavors: Try a pinch of cinnamon, lemon zest, or a splash of rum for variation.
-
Blind bake crust: For extra flakiness, bake crust 5–10 minutes before adding custard.
This pie is classic for a reason: it’s simple, comforting, and elegant with a smooth, creamy texture that melts in your mouth.
If you want, I can also give you a shortcut version using a pre-made pie crust that still tastes like a traditional homemade custard pie—perfect for when you’re short on time.