Egg Custard Pie

Egg custard pie's comforting simplicity serves as its foundation. Along with the union of two contrasting textures: a flaky, crunchy pie crust and a smooth, creamy custard.

Ingredients :

• 1 pie crust, either homemade or purchased

• 2 tablespoons all-purpose flour and 1 cup (200g) sugar

• 1/2 kosher salt spoon

• 1/4 teaspoon of nutmeg, ground

• Four big eggs

• 2 tablespoons (56g) of melted unsalted butter

• 2 cups (480ml) (480ml) whole milk

• 1/4 cup vanilla extract

STEPS :

     1. The oven to 350 degrees Fahrenheit :

In the middle of the oven should go a rack. Butter a 9-inch pie pan and lightly oil it.

     2. The handmade crust is rolled out :

Flour your countertop just a little bit. Roll the dough with a rolling pin to a 12-inch circle that is between 1/8 and 1/4 inch thick.

Starting in the center, roll the dough outwards to the edges. To keep the dough round as you roll, rotate it. If the dough begins to stick, lightly sprinkle additional flour on it or the rolling pin.

     3. Place the pie pan with the dough inside :

Carefully place the dough into a 9-inch pie pan. Use the rolling pin to roll up the dough, then unroll it into the pie dish to accomplish this with the least amount of chance of tearing the dough. Put the dough in the pie plate after lightly greasing it.

     4. Trim the pie dough's edges, then freeze :

As you work your way around the pie plate, cut any extra dough by rolling and folding the overhang to strengthen the edges. The pie dough's edges should be crimped using your fingers or a fork. Unwrap the crust and place it in the freezer to cool until the oven is ready.

     5. Crust preparation for prebaking :

Take the frozen crust out of the freezer. Heavy-duty aluminum foil or parchment paper should be used to line the inside of the crust, extending over the edges. These serve as handy handles for later removal and prevent the crust's rim from overbrowning. Fill to roughly two-thirds with pie weights or dried beans. This stops the crust from expanding while baking.

Here is a fantastic site if you need extra advice on blind baking pie crust.

    6. Bake the crust briefly :

The crust should be faintly browned after 45 to 50 minutes in the oven. While making the filling, remove the foil and pie weights and let the crust cool slightly.

     7. Reduce the oven's temperature :

To 325°F, lower the oven's temperature.

     8. Creating the filling :

Whisk together the sugar, flour, salt, and nutmeg in a sizable mixing basin.

The melted butter, milk, and vanilla extract are then whisked in after the eggs. The filling will be light yellow and rather watery.

     9. Cook the pie :

Before putting the filling to the partially baked crust, you can put the pie on a sheet pan to prevent spills in the oven.

Filling should be added to the partially baked crust. Transfer the pie to the oven with care, and bake for 50 to 55 minutes. The custard ought to be firm around the edges but still jiggly in the middle. The pie should have a central instant-read thermometer reading of 170°F to 175°F. The custard might seem very liquidy, but as it cools, it will solidify more.

You can use a pie shield or strips of aluminum foil to cover the pie's edges if they begin to turn too black.

     10. Cool and relaxed :

After removing the pie from the oven, let it cool to room temperature on a wire rack. When the pie has completely cooled, place it in the fridge and keep it there until you're ready to serve.