Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup cake flour

  3. 1 cup solid shortening (recommended: Crisco)

  4. 2 tablespoons powdered butter flavoring

  5. 1 egg

  6. 1 tablespoon cider vinegar

  7. 1/3 cup ice water

  8. 1 egg white

  9. 3 eggs

  10. 3/4 cup sugar

  11. 1/2 teaspoon salt

  12. 2 cups whole milk

  13. 1 cup half-and-half

  14. 1 tablespoon real vanilla extract

  15. 1/2 teaspoon fresh grated nutmeg

Instructions Jump to Ingredients ↑

  1. Crust: Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes. Filling: Preheat the oven to 400 degrees F. Scald the milk and half-and-half. Mix together the eggs , sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell . Grate nutmeg over the top of the filling. Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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