Earlier this afternoon I made two (balls) of Pate Brisee pastry which I kept in the refrigerator to be made into custard pies.  One of the pastry was made after lunch and later on tonight, I will do an all-nighter making another custard pie with a different amount of ingredients and oven temperature to bake it.

Here's the recipe I developed for the first pie which came out with a very light custard consistency and a little over browned crust:


One 9" Pate Brisee crust (made earlier)
2 1/2 cups non-fat milk
3 tablespoons heaping powdered milk
5 eggs minus 1 egg white
1/2 cup and 1/3 cup granulated sugar
1 tablespoon vanilla
shavings of fresh nutmeg
1 teaspoon salt

*Set the oven to 425 degrees F. 


Roll the pastry dough on a floured working surface to make a round pastry to cover a 9" pie pan.  Mold the pastry in the 9" pan starting at the bottom of the pan going up the sides and to the edge of the pan.  Cut the extra pastry hanging on the edge of the pan. 

Scald the milk in a sauce pan until film forms on top. 

Beat the eggs minus one egg white in a food processor until blended.  Add sugar, vanilla, and nutmeg. Pour the scalded milk slowly while running the food processor.

Pour the custard mixture to the pie pan lined with pastry dough. Bake pie for 10 minutes at 425* F, then lower the temperature to 350 degrees F and bake the pie for 25 minutes or until golden brown. Check for doneness with a toothpick.

*Tried and tested by author on 06/13/2011

Sorry no photos.  Pie was gone before I could grab my camera.


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