Big Mamas Egg Pie Food

BIG MAMA'S EGG PIE

Steps:

• Prepare the Crust: Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
• Prepare the Filling: Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
• Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
• Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to ¼-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
• Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
• Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F.
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
• Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.