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1
Combine the milk and vanilla bean in a heavy saucepan and bring just to a simmer.
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2
Remove from the heat and allow to sit for at least 15 minutes.
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3
Return just to a simmer and in a large bowl combine the sugar, egg, egg yolks and cornstarch and whisk until pale yellow and sugar and cornstarch are thoroughly incorporated.
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4
Add 1 cup of the hot milk mixture to the egg mixture and whisk to combine.
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5
Pour the egg mixture into the hot milk and whisk to combine.
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6
Return to the heat and cook over medium heat, stirring constantly, until thick and smooth, about 5 minutes.
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7
Remove from the heat and strain custard through a fine mesh sieve into a clean bowl.
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8
Whisk in the butter, place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming, and set aside to cool completely.
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9
While the custard is cooling, prepare the pie crust dough according to recipe directions and allow to rest, refrigerated, for at least 1 hour before rolling out the dough.
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10
On a lightly floured surface with a lightly floured rolling pin, roll the dough out to a thickness of 1/8-inch and fit into a deep dish pie pan.
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11
Trim the edges and crimp decoratively if desired.
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12
Refrigerate for at least 20 minutes.
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13
Preheat the oven to 400 degrees F.
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14
Line the pastry with a piece of parchment paper and fill with pie weights.
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15
Bake for 16 to 18 minutes, or until the pie crust is light golden around the edges.
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16
Remove the parchment and continue to cook until the pie crust is golden brown around the edges and lightly golden on the bottom and sides, about 3 minutes longer.
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17
Reduce the oven temperature to 350 degrees F. and remove the pie crust from the oven.
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18
Using a pastry brush, lightly brush the inside bottom and sides with some of the egg white.
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19
Allow to cool slightly then transfer the cooled custard to the pie pan and place the filled pie crust in the oven.
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20
Bake the pie until the crust is golden brown and the custard is set, about 20 minutes longer.
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21
Remove from the oven and allow to cool on a wire rack.
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22
Chill thoroughly before serving.
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23
Basic Sweet Crust:
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24
Sift the flour, sugar, and salt into a large bowl.
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25
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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26
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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27
Add more water as needed to make a smooth dough, being careful not to over-mix.
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28
Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least 30 minutes.
