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1
In a medium bowl, combine the flour and salt with a fork to knock out any lumps.
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2
With fingertips or a couple of forks, cut the shortening into the flour mixture until the pieces are about the size of small peas.
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3
Sprinkle 3 tablespoons cold water over the mixture while tossing quickly with a fork until it begins to come together.
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4
Gather the dough and shape it into a smooth ball.
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5
Flatten into a disk and wrap in waxed paper.
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6
Chill the dough for 1 hour or up to 3 days.
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7
Roll the dough into a 10-inch round.
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8
Line a 9-inch pie pan with the dough and pat out any air pockets.
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9
Fold the edges overlapping the pan under and crimp with your fingers or a fork.
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10
Brush the interior of the crust with the egg white.
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11
Refrigerate while preparing the filling.
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12
Heat the oven to 350F.
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13
In a small saucepan set over medium-low heat, heat the milk and butter until the butter melts.
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14
Meanwhile, in a medium bowl, whisk together the sugar, flour, eggs, and salt until smooth.
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15
Pour the warm milk and butter over the sugar mixture and gently stir to combine.
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16
Add the vanilla and stir to incorporate.
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17
Pour the filling into the prepared crust.
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18
Grate a little nutmeg over the surface of the custard.
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19
Bake on the center rack for 35 to 45 minutes, until the pie has completely puffed across the top.
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20
Transfer the pie to a wire rack and let cool completely.
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21
Refrigerate for 1 hour or until ready to serve.
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22
To use this crust for a blind bake, prick the entire interior of the crust thoroughly with the tines of a fork.
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23
Bake in a 450F.
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24
oven for 12 minutes.
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25
Cool completely on a rack.
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26
For the smoothest custard, stir, do not whisk, the warm milk into the egg mixture.
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27
If you whisk it, it gets a lot of bubbles on top.
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28
The bubbles brown too quickly in the oven and make the surface of the pie look like salamander skin.
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29
If you do get a lot of bubbles, let the filled crust sit for 10 minutes or so before baking to give the bubbles time to subside.
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30
So much of the flavor of this pie resides in the freshly grated nutmeg.
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31
This is a case where less is more.
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32
Using too much nutmeg or pre-ground nutmeg will make the pie taste medicinal and as if it belongs in a convalescent home.
