In a bowl, mix flour and salt. Cut in the butter until mixture resembles coarse crumbs.
Add ice water, 1 tbsp at a time, until dough just comes together.
Form into a disc, wrap in plastic, and chill 30 minutes.
Roll out dough to fit a 9-inch (23 cm) pie pan. Trim edges, prick the bottom with a fork, and optionally chill again 15 minutes.
2. Pre-bake (optional, for a crisper bottom):
Preheat oven to 190°C (375°F).
Line crust with parchment, fill with pie weights or dried beans.
Bake 15 minutes, remove weights, bake 5 more minutes.
3. Make custard:
In a bowl, whisk eggs and sugar until combined.
Heat milk gently until warm (not boiling). Gradually whisk warm milk into eggs and sugar.
Stir in vanilla and salt.
4. Bake:
Pour custard into prepared crust.
Bake 35–45 minutes, until edges are set and center is slightly wobbly.
Optional: sprinkle nutmeg or cinnamon on top halfway through baking.
5. Cool & serve:
Let pie cool to room temperature, then chill in fridge for 1–2 hours.
Serve plain or with whipped cream for extra indulgence.
✨ Tips:
For a smoother custard, strain the mixture before pouring into the crust.
Don’t overbake — custard continues to set as it cools.
You can add a touch of lemon zest for a bright, fresh flavor twist.
Ashley, if you like, I can also share a rustic “old-fashioned” version with a caramelized top, almost like a cross between custard pie and flan — very nostalgic and extra special. Do you want me to do that?
