A timeless dessert that effortlessly marries simplicity with elegance, featuring a creamy custard filling encased in a flaky homemade pie crust.
Ingredients
Scale:
1 ¼ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup granulated sugar
¼ teaspoon salt
3-4 tablespoons ice water
4 large eggs
1 cup granulated sugar
2 cups whole milk
1 tablespoon vanilla extract
¼ teaspoon salt
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing until the dough comes together into a ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the chilled dough to fit your pie pan. Place the rolled dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
Bake the crust in the preheated oven for about 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt until smooth and well combined.
Pour the custard filling into the pre-baked pie crust, ensuring even distribution.
Bake the pie for 45-50 minutes at 375°F (190°C) or until the custard is set and a knife inserted in the center comes out clean. The top should be lightly golden.
Allow the pie to cool at room temperature for at least 1 hour before slicing. Serve chilled or at room temperature.
