Dana's Custard Pie and tart filling and Flaky Crust
Two pies and 12-14 tarts
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup (1 stick) butter, 1/2 frozen and diced (or chilled in freezer)
1/2 cup ice water (keep water on the side)
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs using two butter knives or a pastry cutter.
Stir in water, a tablespoon at a time, until mixture forms a ball. DO NOT OVER MIX.
You can attempt to roll this dougg out but I normally just roll out four circles and then press them into the pan with my fingers. The crt is so tender it is hard to roll. You will LOve this crust. It is flaky, crisp and breaks at the press of a fork.
Dana's Pumpkin Custard Pie and Tart Filling (VERY FULL 9 INCH!)
2 1/2 Cups of Pumpkin blended smooth
1 14oz can of Sweetened Condensed Milk
1/2tsp of salt
1/4 cup of evaporated milk
One teaspoon of each;
1/4 tsp clove ( a few shakes)
Cover edge with foil
Bake in unbaked pie shell for 15 min
Turn oven down to 350 and bake for an
hour to an hour and 15 min.
If you left over filling you can
always freeze it or make little tarts
with your leftover crust
To make tarts roll out dough use a cup to cut and place the rounds in a cupcake pan and fill with leftover crust. You can bake them with your pie but they will only take about half the time. You cover them completely with foil and put them only one step before the bottom of your oven. They are crisp and delicious.