Old Fashioned Custard Pie

For the Pie Crust:

For the Custard Filling:

Prepare the Pie Crust:
- In a food processor, combine the flour and salt. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. Be careful not to overmix.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the Pie Crust:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and trim any excess. Crimp the edges.
Pre-Bake the Pie Crust:
- Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake for about 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes or until the crust is lightly golden. Remove from the oven and set aside.

Prepare the Custard:
- In a saucepan, heat the milk over medium heat until it’s just about to boil. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt.
- Gradually add the warm milk to the egg mixture, whisking constantly.
Assemble the Pie:
- Pour the custard mixture into the pre-baked pie crust.
- Sprinkle ground nutmeg on top for a classic touch.
Bake:
- Reduce the oven temperature to 325°F (163°C).
- Bake the pie for 40-50 minutes or until the custard is set. You can check by inserting a knife into the center; it should come out clean when the pie is done.
Cool and Serve:
- Allow the pie to cool completely before slicing and serving.