Preheat your oven to 375°F (190°C). Roll out your pie crust and gently press it into a 9-inch pie dish, making sure it fits snugly into the corners. Trim off any overhanging dough and crimp the edges as desired.
For a golden finish, brush the crust with a light egg wash made by whisking 1 egg with 1 tablespoon of water.
Homemade tip: If you’re making the crust from scratch, chill it for at least 30 minutes before baking to prevent shrinking.
Step 2: Mix the Custard
In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until the mixture is smooth and pale.
Slowly add the milk (or half-and-half), continuing to whisk until fully combined.
In a separate small bowl, mix the flour and nutmeg (if using). Gradually sift or whisk this into the custard mixture to avoid lumps.
Avoid overmixing — you want a smooth custard, not foam. Whisk gently and patiently.
Step 3: Assemble the Pie
Pour the custard mixture into the prepared crust. Fill it nearly to the top, but leave a little room so it doesn’t spill over as it bakes.
If needed, place the pie dish on a baking sheet to catch any overflow or make it easier to transfer.
Step 4: Bake Slowly and Evenly
Bake the pie in the center of the oven for 45–50 minutes, or until the edges are golden brown and the center is mostly set with a gentle jiggle.
To test for doneness, insert a thin knife or toothpick near the center. If it comes out mostly clean, the pie is done. A little wobble in the middle is okay — it will firm up as it cools.
Als de korst te snel bruin wordt, bedek de randen dan halverwege het bakken met een strook folie.
