Dawn’s Custard Pie
Adding my Custard Pie recipe here, since my original card went walkabout. Fortunately my dear friend Randy has a copy in his recipe collection. :)
I will add a couple of notes here, about what I did most recently.
I used my grandma’s crust recipe, which has white flour, Crisco, salt, and a dash of baking powder (not soda). This style of crust is excellent for custard type pies, like this one, or pumpkin, for instance. (I’ll try to add the actual crust recipe here too, when I am not on my phone!)
When I had temporarily lost the recipe, I searched online, and found one that was similar. The thing I liked about that and want to keep is how the crust was prebaked. So here is the extra information.
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Refrigerate the crust for an hour or two. Then roll (I cooled it in Saran Wrap, and then rolled the crust out between two pieces of wrap; this makes it easy to transfer the crust into the pan without breaking it.) Place crust in pie plate, and crimp edges.
Of the 4 eggs, before you cream them with the sugar, take one and separate, reserving the yolk for later. Whisk the egg white, and brush it over the raw crust (already in the pan). Place the pie shell on a cookie sheet, and pre-bake the crust at 425 deg F for about 10 minutes, while assembling the other ingredients. Include the remains of the egg white not used for the crust, and the leftover egg yolk when creaming the rest of the eggs and the sugar.
In theory, you are then supposed to cool the crust. I didn’t. I just pulled the rack out, and poured the ingredients directly into the pan and baked from there. This eliminates having to move the filled crust, reducing potential spillage.