4 eggs, beaten separately
1/2 c sugar
2 1/2 c milk
1 large t butter
1 t vanilla
2 T confectioners' sugar
pinch of salt Use half the recipe for Rich Pastry. Line pie dish and chill
crust. Beat egg yolks lightly, add sugar. Place milk in saucepan and bring just to a boil. Add butter. Pour milk and butter over egg and sugar mixture. Add 1/2 t vanilla. Stir together and cool. Pour mixture into crust
and bake quickly in 400 degree oven, to prevent crust from becoming soggy When crust has browned, turn off the heat and let pie stand in oven for 1/2 hour, so set custard. Beat egg whites stiffly with pinch of salt and
add confectioners' sugar. Add 1/2 t vanilla. Spread meringue lightly over the pie. Brown in 325 degree oven for about 15 minutes, when it should be a light golden color. Makes 1 9-inch pie. Rich Pastry
1 c sifted flour
1/2 t salt
1 T sugar
5 T butter
1 egg yolk
1 T ice water Sift flour into a bowl with salt and sugar. Cut in the butter. Mix together lightly. Stir in egg yolk and add water. Form
into ball and chill. Roll out lightly on floured board. (For fruit pies, 1 T lemon juice may be added). Makes 1 9-inch crust. Chill again before filling. |
