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1
In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water.
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2
Mix lightly with your fingertips until pastry forms peasized pieces.
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3
You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together.
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4
If the pastry is too dry, add up to 2 more tablespoons of water.
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5
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times.
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6
Transfer to a plastic bag and form pastry into a disk.
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7
Refrigerate a minimum of 30 minutes, or as long as 3 days.
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8
Cook bacon in a skillet over low heat until tender, not crisp.
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9
Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes.
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10
Drain off excess fat, if any.
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11
Set aside.
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12
Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven.
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13
On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking.
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14
Roll pastry to 1/8inch thickness.
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15
Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage.
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16
Pinch up excess pastry to form a rim and flute the edges.
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17
Prick the bottom all over with a fork.
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18
Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans.
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19
Bake about 20 minutes, until the edges begin to color.
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20
Remove the paper and weights, and spread the mustard over the bottom of the pastry.
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21
Lower the oven temperature to 325 degrees F.
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22
In a bowl, beat the eggs lightly with the milk.
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23
Stir in bacon and cheese mixture.
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24
Pour the custard into the pie shell to within 1/4inch of the top of the crust.
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25
Bake 25 to 30 minutes, or until custard puffs.
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26
Allow to cool 10 minutes before serving.
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27
Serve warm or room temperature.
