Custard Pie

Prep: 15 min; Bake: 35 min; Chill: 4hr

Makes 8 servings



Pastry for 9-Inch One-Crust Pie (below) or

Pat--in-the-Pan Oil Pastry (below)

4 large eggs

1/2 cup sugar

2 2/3 cups milk

1 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon ground nutmeg



1. Move oven rack to lower position. Heat oven to

450 degrees. Prepare Pastry



2. Beat eggs slightly in medium bowl with wire

whisk or hand beater. Beat in remaining ingredients.

To prevent spilling, place pastry-lined pie plate on

oven rack. Pour filling into pie plate



3. Bake 20 minutes



4. Reduce oven temperature to 350 degrees. Bake 10 to 15

minutes longer or until knife inserted halfway

between center and edge comes out clean. Refrigerate

about 4 hours or until chilled. Immediately refrigerate

any remaining pie after serving



1 Serving: Calories 270 (Calories from Fat 125); Fat 14g

(Saturated 5g); Cholesterol 110mg; Sodium 340mg;

Carbohydrate 29g (Dietary Fiber 0g); Protein 7g



One-Crust Pie



Filled Crust:



For pie, trim overhanging edge of pastry 1 inch

from rim of pie plate. Fold and roll pastry under,

even with pie plate; flute.



Baked Crust (unfilled):



Heat oven to 475 degrees. For pie, trim overhanging edge

of pastry 1 inch from rim of pie plate. Fold and roll pastry under,

even with plate; flute.



Pat-in-the-Pan Oil Pastry

Prep: 15min; Bake: 12 min

Makes 8 servings



1 1/3 cups all-purpose or unbleached flour

1/3 cup vegetable oil

1/2 teaspoon salt

2 tablespoons cold water



1. Mix flour, oil and salt until all flour is moistened.

Sprinkle with cold water, 1 tablespoon at a time, toss-

ing with fork until all water is absorbed



2. Gather pastry into a ball. Press in bottom and up

side of pie plate, 9x1 1/4 inches; flute edge



*Filled Crust: Fill and bake as directed in recipe



*Baked Pie Crust (unfilled). Heat oven to 475 degrees.

Prick bottom and side of pastry thoroughly with

fork. Bake 10 to 12 minutes or until light brown;

cool on wire rack



*If using self-rising flour, omit salt

Old Fashioned Egg Custard Pie
1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.

Egg Custard Pie

4 eggs, beaten

1/2 c. sugar

1/2 tsp. salt

1 tsp. vanilla

Scald 2 1/2 c. milk



Mix together. Pour into unbaked pie crust. Sprinkle with nutmeg and bake for 5 minutes at 475 degrees, reduce heat to 425 degrees and bake for 10 to 15 minutes until firm.