Custard Pie

Custard Pie

Just a regular custard pie? This recipe is old (as in timeless, cherished, and adored), but it’s hardly “plain” unless you define plain as a rich and delicate filling that is nested in a buttery crust and consists of cream, eggs, and vanilla with a dash of nutmeg. It’s simply excellent!

Components Get this Recipe Crust at

  1. 180g, or 1 1/2 cups King Arthur All-Purpose Unbleached Flour
  2. 1/4 tspn of table salt
  3. Optional 1/4 teaspoon baking powder adds extra flakiness.
  4. 4 tsp (57 g) butter
  5. 1 tsp white vinegar or cider vinegar
  6. 1/4 cup (43g) vegetable shortening
  7. 3-5 teaspoons (43-71 grams) of ice water


  1. 340g (1 1/2 cups) of milk
  2. 1 cup (227g) heavy, light, whipping, or half-and-half cream, as desired
  3. 1/4 tspn of table salt
  4. Four big eggs
  5. 1/3 cup (131g) Sugar in granules
  6. One tablespoon, or fourteen grams King Arthur Pure Vanilla Extract
  7. 1/4 tsp freshly grated or ground nutmeg


  • Mix all of the dry ingredients together to make the crust.
  • When the mixture is evenly crumbly, add the shortening and continue to mix. Working the butter in until it’s unevenly crumbly and still has some larger chunks, add the butter.
  • Toss with a fork and sprinkle the dough with the vinegar and 3 tablespoons of ice water. If the dough isn’t coming together, add extra water. As soon as the dough can be squeezed into a ball and becomes cohesive
  • Roll the dough into a disk and cover it with wax paper or plastic wrap. Refrigerate for at least thirty minutes. This resting time helps the flour absorb the water, which makes rolling out the dough easier.
  • Form the refrigerated crust into a 13-inch circle and place it in a 9-inch pie pan that has been lightly oiled. To prevent the filling from pouring out as you move the pie from the counter to the oven, make an erect (as opposed to flat) crimp around the edge, as seen in the picture above. While you preheat the oven to 375°F with a rack in the middle, chill the pie crust in the refrigerator.
  • Pie weights or dried beans can be used to fill the cooled crust that has been lined with foil or parchment paper for prebaking. Bake for twenty minutes on the crust. After taking it out of the oven, carefully remove the paper or foil containing the beans or weights. Put the crust back in the oven and bake for a further 10 to 15 minutes, or until it is completely golden brown. Use a pie shield or strips of aluminum foil to cover the crust’s edges if they begin to turn too brown. While preparing the filling, take the crust out of the oven and allow it to cool fully.
  • Lower the oven’s setting to 300°F.
  • To create the filling: In a medium saucepan or bowl that can be placed in the microwave, combine the milk, cream, and salt.
  • Beat the eggs and sugar together in a another bowl. Thoroughly whisk the egg mixture after adding 1/4 of the heated milk or cream. After thoroughly combining, pour the egg mixture into the remaining heated milk or cream. Pour the custard through a sieve to remove any potential cooked egg fragments. Add the vanilla extract and stir.
  • After cooling, pour the hot filling into the baked crust. Evenly distribute the nutmeg on top. To avoid overbrowning, cover the pie’s edges with aluminum foil strips or a pie shield.
  • Pie should be baked for 35 to 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center, on the middle rack of your oven. The pie’s temperature should be between 170°F and 180°F in the center.
  • After taking the pie out of the oven, let it cool on a rack. Once it’s fully chilled, store it in the refrigerator until you’re ready to serve.
  • Any leftovers can be kept in the fridge for a few days.
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