1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup chilled butter flavored vegetable shortening
4 tablespoons of ice cold water * can adjust to make dough more pliable
Custard Pie Filling:
1 egg white *for brushing the crust
2 1/2 cups scalded whole milk
3 large eggs beaten
1 tsp vanilla extract
1/4 tsp salt
3/4 cup white sugar
1/4 tsp nutmeg for sprinkling the top of the pie
Crust: In a large bowl mix the flour, and salt. Cut shortening into the flour mixture using a pastry cutter or your clean hands. Add 3 tablespoons of ice water. Dough should form a ball easily and not be too sticky. If it is too dry add a little more water, if it is too sticky add a little more flour. Once dough can mold a perfect ball, place the dough in plastic wrap and refrigerate for about 30 mins. After dough is chilled, roll it out on a well-floured surface and line your pie shell with it. Cover your pie with double thickness aluminum foil (sides and inside) and fill with pie weights. Bake at 425 for 10 minutes. Filling: Beat eggs in the bowl, add vanilla, salt, and then sugar. Slowly add in the scalded milk, stir well. Brush insides of crust with egg white and pour custard mixture in; sprinkle with nutmeg. Use a pie shield to protect edges and bake for 30-35 mins. Allow pie to cool on top of the oven for at least 2 hours to firm up. You can also put it in the fridge.