Pioneer Woman Egg Custard Pie is a traditional British dessert. It is made with a sweet pastry crust, custard filling and usually a layer of meringue topping. This is a classic recipe for a delicious pie that's perfect for the holidays.
In a medium bowl, combine the flour, sugar, and salt.
Combine the butter with the flour and, using a pastry cutter, cut the butter into the flour mixture until a variety of crumbs appear.
Stir the flour and water together until the dough ball forms. Add more water if necessary.
Be sure to knead the dough quickly to bring it together, and do not worry if there is still some flour left.
Roll the dough into a ball after taking it out of the bowl. Wrap the ball tightly in plastic wrap and place it in the refrigerator for 45-55 minutes to rest.
For The Filling
Melt the butter and milk in a medium pot over medium-low heat. Cool the mixture to room temperature once the butter has melted.
Mix eggs, sugar, flour, nutmeg, vanilla, and vanilla extract in a medium bowl. Fold in the milk/butter mixture until well combined.
To Assemble
Preheat the oven to 425 degrees. Remove the dough from the fridge, add a little flour to a working surface or clean the counter and place it there.
Put the dough in the pie plate and roll it out quickly with a rolling pin to a thickness of 1/4 to 1/3 inch.
Line it with parchment paper and add pie weights. Allow the crust to bake for ten minutes.
Take the pie crust out of the oven and reduce the heat to 325 degrees.
Pour the egg custard filling into the pie crust, brush the crust with egg wash, and bake for about 45 to 55 minutes until the pie jiggles.
Garnish with additional nutmeg before serving. Enjoy!