Custard Pie Recipe 6 ingredients

To prepare this Custard Pie Recipe 6, first we have not seen plates of a depth suitable for custard and other similar pies in small size, thus give the proportions for a pie of ordinary size. Take rather more than half of the crust required for one pie; roll it into a round sheet that will come three-fourths of an inch beyond the edge of the plate; lay it upon the plate evenly, then fold the edge over to meet the plate all around the plate. Flute this double fold of paste with the thumb and finger and press each "fluting" down upon the edge of the plate. In putting the crust upon the plate lift it here and there, where needed, to let out the air below. This should be done with all pies, but is particularly necessary with custard pies. Also, with the thumb and fore-finger held together, press the paste upon the bottom of the plate throughout the whole extent and, also, around the edge of the plate close to the bottom, that no large bubble of air may be left to expand and displace the custard while it is baking. Turn the filling into the prepared crust and let bake in a moderate oven nearly an hour. An electric oven is by far the best oven in which to bake a custard or squash pie. For the filling beat four eggs; add half a teaspoonful of salt and three-fourths a cup of sugar and beat again, then gradually beat in three cups of milk. When the pie feels firm to the touch at the center, remove from the oven and grate over it a little nutmeg. Chill before serving.