Chris Larabee Pie
Sarah's Best Pie Crust Ingredients (makes one 9-inch crust)
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons water, chilled
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse (pea-sized) crumbs. Drizzle 2 to 3 tablespoons chilled water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Note: for a tough dough, use hot water instead of chilled, and then roughly handle dough before chilling.
Roll out dough. Place in a 9-inch pie pan.
Custard Filling Ingredients
3/4 cup granulated sugar
2-3/4 cup whole milk
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Heat oven to 450°F. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined pie pan on oven rack; pour in filling. Bake for 20 minutes at 450°F.
Reduce oven temperature to 350°F. Bake approximately 15 to 20 minutes more, until knife inserted halfway between center and edge comes out clean; remove before crust or custard burns.
Allow to cool to room temperature. After serving, immediately cover and refrigerate any remaining pie.
Yield: 7 magnficent servings.
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Compliments to the chef maybe sent to: C.V. Puerro
Characters from "The Magnificent Seven," were used without permission and this recipe in no way signifies support of, or affiliation with, The Mirisch Group, MGM, Trilogy Entertainment, CBS Worldwide, Inc., or Betty Crocker.