Egg Custard Pie

1. Stage

Preheat the oven to 350°F. Arrange a rack in the middle of the oven. Lightly grease a 9-inch pie plate with butter.

2. Stage

Roll out the homemade crust: Dust your countertop lightly with flour. Use a rolling pin to roll the dough to a 12-inch circle, about 1/8 to 1/4-inch thick. To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick, lightly dust the dough or the rolling pin with more flour.

3. Stage

Transfer the dough to the pie plate: Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, use the rolling pin to roll up the dough, then unroll it into the pie dish. Gently press in the dough to line the lightly greased pie dish.

4. Stage

Crimp the edges of the pie dough, then freeze: Roll and fold the overhang of dough to build up the edges, trimming any excess dough as you work around the pie dish. Use your fingers or a fork to crimp the edges of the pie dough. Transfer the crust to the freezer, unwrapped to chill until the oven is preheated.

5. Stage

Prepare the crust for pre-baking: Remove the chilled crust from the freezer. Line the inside of the crust with enough heavy-duty aluminum foil or parchment paper that it extends over the edges. These make convenient handles for easy removal later and protect the rim of the crust from over-browning. Fill with pie weights or dry beans about two-thirds full. This ensures the crust doesn’t puff up while baking. If you need more tips and tricks for blind baking a pie crust, here is a good resource!

6. Stage

Par-bake the crust: Bake the crust for 45 to 50 minutes or until lightly golden. Remove the foil and pie weights and let the crust cool slightly while preparing the filling.

7. Stage

Reduce the oven temperature: Reduce the oven temperature to 325°F.

8. Stage

Make the filling: In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg. Whisk in the eggs, followed by the melted butter, then the milk and vanilla extract. The filling will be quite liquid and pale yellow.

9. Stage

Bake the pie: You can place the pie onto a sheet pan before adding the filling into the parbaked crust (this will ensure that there is no spillage in your oven. Pour the filling into the parbaked crust. Carefully transfer the pie to the oven and bake, 50 to 55 minutes. The custard should be set at the edges, but still wobbly in the center. An instant-read thermometer inserted in the center of the pie should read 170°F to 175°F. The custard may appear too liquidy, but it will set further as it cools. If the edges of the pie start to get too dark you can cover them with a pie shield or strips of aluminum foil.

10. Stage

Cool and chill: Remove the pie from the oven and place it on a wire rack to cool to room temperature. When it’s completely cool, store the pie in the refrigerator until you’re ready to serve. Did you love this recipe? Give us some stars below!