Ingredients:<\/p>\n
For the Pie Crust:<\/p>\n
1 1\/4 cups all-purpose flour<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/2 cup unsalted butter, cold and cubed<\/p>\n
3-4 tablespoons ice water<\/p>\n
For the Custard Filling:<\/p>\n
3 huevos grandes<\/p>\n
1\/2 cup granulated sugar<\/p>\n
1 teaspoon pure vanilla extract<\/p>\n
1\/4 teaspoon salt<\/p>\n
2 1\/2 cups whole milk<\/p>\n
Ground nutmeg (for garnish)<\/p>\n
Instructions:<\/p>\n
Continue Reading in next page<\/p>\n
1. Prepare the Pie Crust:<\/p>\n
In a food processor, combine the all-purpose flour and salt.<\/p>\n
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.<\/p>\n
Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.<\/p>\n
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.<\/p>\n
2. Roll Out the Crust:<\/p>\n
Preheat your oven to 375\u00b0F (190\u00b0C).<\/p>\n
On a floured surface, roll out the pie crust to fit a 9-inch pie dish.<\/p>\n
Trim any excess dough and crimp the edges for a decorative finish.<\/p>\n
3. Prepare the Custard Filling:<\/p>\n
In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.<\/p>\n
Gradually add the whole milk and whisk until the mixture is smooth.<\/p>\n
4. Assemble and Bake:<\/p>\n
Pour the custard filling into the prepared pie crust.<\/p>\n
Sprinkle ground nutmeg evenly over the top for a classic touch.<\/p>\n
5. Bake and Cool:<\/p>\n
Place the pie in the preheated oven and bake for 45-55 minutes or until the custard is set, and the top is lightly golden.<\/p>\n
Remove from the oven and allow the pie to cool completely on a wire rack<\/p>\n\n