Pie Crust

• 3 tbsp vegetable shortening
• 2 tbsp butter, room temperature
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 tbsp cold water

Custard Filling

• 4 eggs, room temperature
• ⅔ cup sugar
• ¼ tsp salt
• ½ tsp nutmeg
• 2⅔ cups whole milk

Special Equipment

• 9" pie plate
• electric hand mixer

Make Crust

1. Preheat oven to 450º
2. Stir shortening, butter and salt together
3. Add flour and stir with fork mixing all ingredients.  Add cold water gradually and continue to mix until dough comes together
4. Put dough in refrigerator while you make custard filling

Make Filling & Bake

1. Beat eggs slightly.  Add remaining ingredients and mix until frothy
2. Roll out pie dough and place in 9" pie pan.  Beat filling briefly to make frothy and pour filling into pan
3. Sprinkle custard generously with nutmeg and bake 20 minutes at 450º
4. Lower temperature to 350º and bake 20 minutes longer. Test for doneness with knife along edge of filling. The custard will look jiggly, but if the knife comes out clean, it is ready.  If it  has not settled, bake a few minutes longer until knife comes out clean