So Yummy Custard Pie
Submitted by Babi
Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.
YIELD
16 servingsPREP
20 minCOOK
55 minREADY
2½ hrsCustard pie is one of those quiet desserts that looks plain but rewards patience. A flaky pie crust holds a barely-sweetened egg and milk filling that bakes into something between a quiche and a creme brulee. A generous shower of nutmeg on top is the only adornment it needs.
The lard-and-butter crust is the right call here. Lard delivers tender, shattering flakes while butter provides the flavor that pure lard lacks. The 50/50 split has been the gold standard in old American pie kitchens for a hundred years for exactly this reason.
The two-stage bake is what separates a great custard pie from a wept-out, watery one. The blast of 450°F (230°C) for the first 10 minutes sets the crust before the filling can soak through. Dropping to 350°F (175°C) for the rest lets the custard set gently without boiling, which would cause it to curdle and separate.
Pro Tips
- Use whole milk, skim or low-fat will produce a thin, watery custard that doesn’t set properly
- Beat the eggs and sugar together first before adding milk, this dissolves the sugar evenly
- Strain the filling through a fine sieve to remove chalazae (egg cords) for the silkiest texture
- Pull from the oven when the center still wobbles slightly, residual heat sets the middle
- Serve cold, the custard firms beautifully overnight in the fridge
Variations
- Substitute half the milk with heavy cream for a richer, more luxurious custard
- Add a teaspoon of vanilla extract or split vanilla bean to the filling for floral depth
- Top with fresh berries or stewed rhubarb just before serving for a fruity contrast
Ingredients
Directions
Sift the flour and salt into a mixing bowl.
Add the lard and butter and work in with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
Gradually stir in the water until the dough holds together.
Wrap the dough in transparent wrap and chill for 15 to 20 minutes.
Heat the oven to 450℉ (230℃).
Roll the pastry out on a lightly floured work surface, using a floured pin.
Line a 9-inch deep pie plate with the pastry.
Trim and flute the edges.
Beat together the eggs, sugar and milk, and pour into the pie shell.
Sprinkle generously with nutmeg.
Bake the pie for 10 minutes.
Lower the heat to 350℉ (180℃) F and bake for 30 to 45 minutes more or until the custard has set.
Serve the pie cold.
Comments
