Custard Pie

Published: Nov. 13, 2022

Total Time

1½ hours (active cooking) + cooling time (30–60 minutes)

Ingredients

• 1 disk (150g) all-butter pie crust

• All-purpose flour, for rolling

• 5 large eggs, at room temperature

• 1½ cups (365g) whole milk

• ½ cup (130g) heavy cream

• ⅔ cup (133g) granulated sugar

• ¼ teaspoon fine sea salt

• 2 teaspoons pure vanilla extract (see Flavor Variations)

• ½ cup (10g) freeze-dried strawberries or raspberries (optional; freeze-dried is preferred over dehydrated for finer texture)

Preparation

Step 1: Prepare the Pie Crust

If the refrigerated crust has been chilled >1 hour, let it rest at room temperature for 10 minutes to soften. Roll the dough on a lightly floured surface into a 12½-inch (31.5cm) round using a floured rolling pin. Roll the dough onto the pin, then unroll it into a 9-inch (22.5cm) pie plate, centering it. Gently press into the bottom and sides without stretching; fold overhang under itself, then crimp edges with a fork.

Step 2: Chill and Preheat

If the dough is soft, refrigerate/freeze for 30 minutes (refrigerator) or 10 minutes (freezer) to firm. Meanwhile, place the oven rack in the lowest position and preheat to 375°F (190°C).

Step 3: Blind-Bake the Crust

Poke small holes in the dough with a fork (avoid piercing the sides). Line with crumpled parchment (prevents bubbles) and fill with pie weights (e.g., dried beans).

Step 4: First Crust Baking

Bake 25–30 minutes until edges are light golden and sides are dry. Remove weights/parchment, return crust to oven, and bake 5–10 minutes more until bottom is golden. Reduce oven to 300°F (150°C).

Step 5: Make the Filling

While the crust bakes: In a bowl, whisk eggs until smooth. In a saucepan, heat milk, cream, sugar, and salt over medium heat until sugar dissolves (liquid steams, not boils). Slowly pour ¼ cup warm mixture into eggs (tempering), repeating twice. Add remaining milk, whisk, then stir in vanilla. Let rest at room temperature.

Step 6: Fill the Crust

Stir the filling, then strain through a fine sieve if there are lumps or eggy bits. Pour into the cooled crust.

Step 7: Bake the Filled Pie

Bake 35–45 minutes at 300°F (150°C) until edges set and center jiggles slightly. Cool on a rack (30–60 minutes).

Step 8: Serve

Optionally, grind freeze-dried berries in a spice grinder and sift over the custard. The pie may be refrigerated for up to 2 days; serve cold or at room temperature (no reheating).

Flavor Variations

Substitute ½ teaspoon vanilla with almond, coconut, rum, or lemon extract (total 2 tsp extract). Adjust for potency (e.g., almond extract is stronger).

Reader Notes

• "Butter + nutmeg": A reader prefers small butter dots and nutmeg over berries for holiday flavor.

• "Freeze-dried vs. dehydrated": Freeze-dried berries yield finer, deeper color; use freeze-dried.

• "Einkorn flour": Try for a lighter crust; add triple sec/brown sugar for complexity.

Enjoy this classic Midwestern custard pie, inspired by generations of home baking!