Creamy Custard Pie
A rich and decadent dessert featuring a classic custard filling in a flaky pastry crust. Perfect for satisfying any sweet tooth.
Ingredients
- ●2 cups All-purpose flourFor the pastry crust
- ●1/2 cup Cold unsalted butterFor the pastry crust
- ●1 cup Granulated sugarFor the custard filling
- ●4 Large eggsFor the custard filling
- ●1 cup Heavy creamFor the custard filling
- ●1 tsp Vanilla extractFor the custard filling
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, combine the flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Gradually add ice-cold water to the bowl, stirring with a fork until the dough comes together in a ball.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 5
Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch.
- 6
Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
- 7
Prick the bottom of the crust with a fork to prevent it from bubbling during baking.
- 8
Line the crust with parchment paper and fill with pie weights or dried beans.
- 9
Bake the crust for 15 minutes. Remove the parchment paper and pie weights or beans.
- 10
In a separate bowl, whisk together the granulated sugar, eggs, and heavy cream until well combined.
- 11
Add the vanilla extract to the bowl and whisk until smooth.
- 12
Pour the custard filling into the baked pastry crust.
- 13
Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is set and the crust is golden brown.