Big Mama's Egg Pie
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Ingredients
- 1 1/4 cups all-purpose flour, plus more for work surface
- 1 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water, plus more if needed
- 1 cup whole milk
- 1/4 cup unsalted butter
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1 1/2 Tbsp. all-purpose flour
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. ground nutmeg, plus more for garnish
Crust:
Filling:
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Prepare the Crust dough:
Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
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Warm milk and butter:
Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
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Make filling:
Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
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Roll out Crust:
Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to 1/4-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
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Blind bake Crust:
Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
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Add Filling to Crust, and bake:
Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.