CRUST:
1/4 c.
flour
1/2 tsp. salt
1/3 c. shortening
3-4 tbsp. water
CUSTARD:
4 eggs
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. milk
Mix
together flour and 1/2-teaspoon salt.
Cut in shortening until pieces are size of small peas.
Sprinkle 1-tablespoon water over part of mixture;
gently toss with fork. Push to side of bowl.
Repeat until all is moistened. Form dough into a ball.
Roll out and line a 9-inch pie plate.
FILLING:
Beat eggs "slightly" with a fork.
Stir in sugar, vanilla, 1/4 teaspoon salt and nutmeg.
Gradually stir in milk; mix well. Place pie shell on oven rack;
pour in filling. Bake in 425-degree oven for 10 minutes.
Reduce heat to 350 degrees for 30-35 minutes or until knife
blade comes out clean. Cool completely.
