A delicious and easy to make classic custard pie recipe. If you love a smooth, velvety custard, and a homemade crust, this old-fashioned pie recipe is for you. You can also use store-bought crust.
Ever since I was a child, I have always loved Homemade Egg Custard Pie. It was a tradition that my mom buy one for her Sunday breakfast when I was younger.
She also always had a few at Thanksgiving time that my siblings and I could indulge in among other flavors like pumpkin pie, apple pie, and even blueberry pie. I love the upcoming holiday season because I have the perfect excuse to make and eat my Custard Pie.
This egg custard pie recipe is a family one that my grandmother often made. The crust is made with butter flavored vegetable shortening which is the key to flaky, delicious crust and a pie that comes right out of the pan (if done right). I use to be strictly a butter kind of girl but after seeing how tasty and easy shortening-based pie crusts are to make and eat I switched over.
As you can see, this recipe is so delicious and produces a nice, firm custard. We really LOVE it and hope your family does too! You can use a store bought pie crust or shell too if you like to take shortcuts which is fine!
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Want to make this Homemade Egg Custard Pie? Here is what you will need for the crust and filling:
Homemade Egg Custard Pie Recipe
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup chilled butter flavored vegetable shortening
- 4 tablespoons of ice cold water * can adjust to make dough more pliable
Custard Pie Filling
- 1 egg white *for brushing the crust
- 2 1/2 cups scalded whole milk
- 3 large eggs beaten
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup white sugar
- 1/4 tsp nutmeg for sprinkling the top of the pie
- In a large bowl mix the flour, and salt. Cut shortening into the flour mixture using a pastry cutter or your clean hands.
- Add 3 tablespoons of ice water
- Dough should form a ball easily and not be too sticky
- If it is too dry add a little more water, if it is too sticky add a little more flour
- Once dough can mold a perfect ball, place the dough in plastic wrap and refrigerate for about 30 mins.
- After dough is chilled, roll it out on a well-floured surface and line your pie shell with it. Cover your pie with double thickness aluminum foil (sides and inside) and fill with pie weights. Bake at 425 for 10 minutes.
- Beat eggs in the bowl, add vanilla, salt, and then sugar.
- Slowly add in the scalded milk, stir well.
- Brush insides of crust with egg white and pour custard mixture in; sprinkle with nutmeg. Use a pie shield to protect edges and bake for 30-35 mins.
- Allow pie to cool on top of the oven for at least 2 hours to firm up. You can also put it in the fridge.