Homemade pie dough can truly be as easy as 1-2-3. Though it doesn't come right together in this segment; we just needed a bit more water, and it came together perfectly! As for the Egg Custard, it is a true, Southern classic! Try it to see if it becomes your favorite!
AIMEE’S GO-TO PIE CRUST (DOUBLE CRUST)
If your dough is not coming together, add a bit more water. It will look like a tornado in the food processor, then suddenly a "ball" will form. At that point, turn off the food processor and wrap dough in plastic wrap, then put into the refrigerator. (You can also put this into a freezer bag and freeze).
This is for a double crust. If you do not need a double crust recipe, cut this recipe in half.
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 Tablespoon sugar
- 1 ½ sticks cold unsalted butter
- ⅓ cup cold vegetable shortening
- 6 to 8 Tablespoons water (with ice cubes to ensure it is very cold)
Cut the butter into cubes and place butter and the shortening in the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the food processor and pulse a few times to mix. Add the butter and shortening. Pulse until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Now, depending on the weather, you may not need all of the water. (Humidity effects every type of baking). Watch it closely, and when the dough forms a ball, stop! Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. The less you handle the dough, the more perfect your pie crust will be.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
If you are making a pie that does not need the top crust, you may store in a freezer bag, and freeze the remaining pie crust.
AIMEE'S EGG CUSTARD
This is my sweet Daddy’s favorite. My Grandmother Jackson taught me how to make this, and insists that you MUST use whole milk. My Grandmother also says that you should make your pie dough the day ahead to keep it good and cold, and do not roll it out until you are ready to use it. I call this the Southern version of “Flan.”
- 3 eggs
- 1 cup sugar
- 1 ½ cups whole milk
- 1 teaspoon vanilla
- dash of fresh nutmeg (freshly grated nutmeg truly flavors this Egg Custard!)
- pie crust (for one 9-inch pie)
Roll out your pie crust into a 9-inch pie plate. Beat eggs until they are good and frothy. Next, add and beat the sugar, milk, vanilla and nutmeg. Pour very, very slowly into your pie crust. Bake at 350 for 45 minutes to an hour, or until it does not jiggle. Let cool, and then enjoy this Southern favorite!