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Transcription:
CUSTARD PIE
3 large eggs
(or 6 yolks)
1/4 tsp. nutmeg
1/2 cup sugar
1/2 tsp. salt
2 2/3 cups milk
Line 9-inch pie pan with plain pastry
and brush with very slightly beaten
egg white (or 1 tsp. melted butter).
Set in refrigerator to chill thoroughly
for several hours.
Beat the eggs slightly. Beat in
sugar, salt, nutmeg and milk. Pour
into the chilled pastry-lined pan. Bake
about 40 min. (or until a silver knife
inserted into side of filling comes out
clean—center is soft but will set later).
Hot oven (450°) for first 15 minutes,
reducing to moderate (350°) to finish
baking.
PASTRY
1 cup sifted GOLD MEDAL "Kitchen-tested"
Flour—1/2 tsp. salt—1/3 cup shortening—
2 to 3 tbsp. ice water (just enough to make
dough stay together)
Sift Gold Medal Flour and salt together,
and add most of the shortening to the
flour. Cut it in with a pastry blender or
2 knives until mixture looks like "meal."
Add remaining shortening, cutting it
in particles size of giant peas. Sprinkle
water lightly over mixture; blending it in
until dough can be just pressed into a
ball. Now roll out on a lightly floured
cloth-covered board to fit a fairly deep
9-inch pie pan.
Place loosely in a pie pan, leaving 1/2
inch extending over the edge. Turn under
and build up a fluted edge.
Version 2 (1950)
(Click to enlarge)
Note: This recipe is nearly identical to the previous recipe. However, this version is scaled down slightly to fit an 8" pie shell.