| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies &, Pastries | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | ts | Salt |
| 5 | tb | Lard; cut into pieces |
| 5 | tb | Butter; cut into pieces |
| 5 | tb | Water |
| 6 | lg | Eggs |
| 1 | c | Sugar |
| 2 | c | Milk |
| Nutmeg; for sprinkling |
INSTRUCTIONS
PASTRY FILLING Sift the flour and salt into a mixing bowl. Add the lard and butter and work in with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually stir in the water until the dough holds together. Wrap the dough in transparent wrap and chill for 15 to 20 minutes. Heat the oven to 450F. Roll the pastry out on a lightly floured work surface, using a floured pin. Line a 9-inch deep pie plate with the pastry. Trim and flute the edges. Beat together the eggs, sugar and milk, and pour into the pie shell. Sprinkle generously with nutmeg. Bake the pie for 10 minutes. Lower the heat to 350F and bake for 30 to 45 minutes more or until the custard has set. Serve the pie cold. Recipe by: Good Old Food Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate <swcoate@peganet.com> on Oct 30, 1997
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