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Show Two-Step Way to More Delicious Custard Pie Goodbye to soggy, half-baked undercrust in your custard pies-crust pies-crust that Is left on the plate! Have custard pies more delicious than ever before by the two-step way bake the filling and the pie shell separately, put them together to-gether Just before serving. The crispy crust just melts in your mouth! The custard tastes so much creamier and smoother! Notice you even two-step your pastry making. It's the Spry way for perfect pastry. In a couple of jiffies, creamy-soft Spry cuts Into the flour, so try this fascinating two-step method. Clip the recipe now and try It soon. 'J Is I ' 1 " t 4 - ii . ' - K V f4 S Custard Pie with Crispy Crust t esz and 2 eg? iVt cups milk yolks or 4 egsB 1 teaspoon Vx cup suarar vanilla V4 teaspoon salt Grated nutmeg Beat eggs slightly; add sugar and salt. Add milk and vanilla. Strain into buttered 9-inch pie pan and sprinkle with nutmeg. Set pan in larger pan of hot water and bake in moderate oven (350F.) 35 to 40 minutes. Baked Pie Shell Mix 1 cups sifted ALL-PURPOSE FLOUR and teaspoon SALT. Measure out 7 tablespoons SPRT and divide into two equal parts STEP 1 FOR TENDERNESS -cut in first half of Spry until as fine as meal. Cut in lightly. STEP 2 FOR FLAKINESS cut in remaining Spry until particles are size of large peas. Do not overmix. Add 3 tablespoons cold WATER (no more, no less), mixing thoroughly thor-oughly intO'a dough. Roll Inch thick and prick with fork. Place dough in pan and let relax 5 minutes. min-utes. Pat with ball of dough to fit pastry into pan. Trim pastry 1 inch larger than pan and turn back edge. Flute rim. Bake in very hot oven (450F.) 12 minutes. To slip Custard into Baked Shell Let custard cool to room temperature. tempera-ture. Loosen custard from sides of pan with knife. Shake gently to loosen custard from bottom. Slide it quickly, but carefully, into baked and cooled pie shell. Allow to settle for a few. minutes before serving. |