For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3-4 tablespoons ice water

For the Custard Filling:

3 large eggs

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 1/2 cups whole milk

Ground nutmeg (for garnish)



1. Prepare the Pie Crust:

In a food processor, combine the all-purpose flour and salt.

Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Crust:

Preheat your oven to 375°F (190°C).

On a floured surface, roll out the pie crust to fit a 9-inch pie dish.

Trim any excess dough and crimp the edges for a decorative finish.

3. Prepare the Custard Filling:

In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.

Gradually add the whole milk and whisk until the mixture is smooth.

4. Assemble and Bake:

Pour the custard filling into the prepared pie crust.

Sprinkle ground nutmeg evenly over the top for a classic touch.

5. Bake and Cool:

Place the pie in the preheated oven and bake for 45-55 minutes or until the custard is set, and the top is lightly golden.

Remove from the oven and allow the pie to cool completely on a wire rack.


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