Ingredients
Scale
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I used Crisco}
1 teaspoon salt
6 tablespoons cold water
Instructions
- Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- When the pie crust is almost done chilling, combined all the ingredients for the custard in a large mixing bowl or give it a whirl in a blender until smooth {I love using our Blendtec* for this}.
- Then remove the pie crust from the refrigerator, roll out 1 crust and line a pie plate with it and crimp the edges of the crust. Roll out the second pie crust to 1/4″ and using a leaf shaped cookie cutter* cut 12 dough leaves out. Brush the dough leaves with an egg wash {1 egg, 1 tablespoon water} and set aside.
- Brush the top 2″ of of the pie crust with an egg wash as well.
- Pour custard filling into the crust lined pie plate and add dough leaves around the edges and one in the center as well.
- Bake at 375 degrees for 50- 55 minutes or until the center of the pie is set. Carefully remove the pie from the oven ans let it cool.
- Serve this baby with a giant scoop of vanilla ice cream or whipping cream. Whichever you prefer.