CUSTARD PIE

Basic pastry dough for a 9 inch pie shell

Don’t handle this dough any more than necessary or it will be tough. Treat it firmly, not timidly but don’t fuss with it. The flour and shortening should not be blended too well it is the bits of shortening left in the dough that puff and expand during baking and give the pastry its flaky identity. For that reason the dough cannot be mixed as successfully in a food processor.
For a 9 inch pie shell
1 1/2 cup Flour
1/4 tsp. Salt
1/2 cup shortening
3 – 4 tbsp. cold water

Mix the flour and salt, cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles course meal. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a bowl.

Roll the dough out 2 inches larger than the pie pan, and then fit it loosely but firmly into the pan. Crimp the edges. For a baked pie shell, prick the bottom dough all over with a fork and bake the shell for 16- 18 minutes in a pre-heated 425 oven. Check the shell once or twice during baking to be sure it is not puffing up anywhere. Or fill the unbaked pie shell with pie filling and bake as indicated in the recipe.

For the filling:
1/2 cup sugar
1/2 tsp. Salt
2 1/2 cups milk, scalded
1 1/2 tsp. Vanilla
4 eggs, slightly beaten.

Preheat oven to 425 line a pie pan with the pastry dough, prick the dough all over and bake for 16- 18 minutes, until lightly browned. Set aside. Reduce the oven heat to 350. Combine the sugar, salt, milk, and vanilla, add the eggs, and mix well. Pour into the shell and bake about 35 minutes or until the custard is barely set. Over-baking will make it watery. Remove from the oven and cool. Refrigerate if it is not to be served within a couple of hours. [Source Unknown]

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