Caramel Custard Pie

Pastry Ingredients:
3 cups flour
1 tsp. salt
1 tsp. sugar
1/3 cup ice-cold water
1 Tbsp. vinegar
1 large egg, well beaten
1 cup plus 1 Tbsp. butter-flavored shortening, chilled

Sift together flour, salt and sugar, into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and egg. Add liquid, one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three equal discs. Wrap with plastic wrap: refrigerate three to 24 hours. (Extra pastry may be frozen for later use).

Filling Ingredients:
4 eggs
¾ cup sugar
¼ tsp. salt
4 cups scalded milk
1 tsp. vanilla
1/8 tsp. nutmeg

Preheat oven to 400 degrees. Heat ½ cup of sugar until it turns golden and liquefies: slowly stir hot milk into the liquid sugar. Beat the eggs with the remaining ¼ cup sugar, then add the hot milk and caramel mixture. Pour into a pastry lined pie plate. Bake for 30 - 35 minutes. Cool.
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