Custard Pie

Pie Crust:

• 1 cup unsalted butter, chilled
• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 1/3 cup ice water

This makes two 9-inch crusts.

• 1 egg white, beaten

Custard:

• 3 eggs, beaten
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 1/2 cups scalded milk
• 1/4 teaspoon ground nutmeg

Preheat oven to 400 degrees. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk.

Brush the unbaked pie crust inside with egg white to help prevent a soggy crust. Pour the custard mixture into the pie crust. Sprinkle with nutmeg.

Bake for 30 to 35 minutes, or until a dinner knife inserted near the center comes out clean. Cool on rack.

Variation: Coconut Custard Pie - reduce vanilla to 1/4 teaspoon, add 3/4 teaspoon coconut extract or flavoring, and sprinkle 1/2 to 3/4 cup coconut in pie crust before pouring in the custard.