Comfort Cravings

Posted by on Sep 9, 2015 in Desserts | 1 comment



Late summer beach picnics at a secret Balboa spot and vast sunsets fueled by hot days were few this season.



Various folks to help out; and maybe a pull from our own patio kept us home like Butt Glue.

Comfort cravings take over when I ponder beach food (where everyone eats more).  I geared up to bake an iconic 90’s smallish quiche with an ordinary 9-inch pie pan without the foreboding task of a deep dish deal pastry layout.  Every year about holiday time when homemade pies peak our interest, a perfect pie crust made even more impeccable with a trending, method or ingredient—like vodka emerges. Nope; this crust is truly simple and trustworthy. However, I wrote it on a paper scrap, so I can merely take credit for my remarks.

Single Pie Crust


  • 1 ¼ cup flour (6.25 ounces)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 Tablespoons cold shortening
  • 3 Tablespoons cold butter
  • 3-4 Tablespoons ice water


  1. Whisk together the flour, sugar, and salt. Cut the shortening and butter into the flour until it resembles small crumbs. Drizzle in the water and mix lightly with a fork until combined. Don’t overmix the dough; you should still see bits of butter and shortening. Shape the dough into a small disk and refrigerate while you prepare a board to roll out the dough. Place the disk between two pieces of plastic wrap. Using a rolling pen and rolling from the center, shape the disk to fit a 9-inch pie dish. Place the dough over the pie dish and crimp the edges to fit.
  2. Makes on 9- inch single pie crust









Although, a last minute diversion found my almost quiche crust, double wrapped and stashed in the freezer to emerge a couple weeks later as, at least, another old-fashioned 70’s family favorite—

ty & Coco









Remembering Marion Cunningham’s, The Fanny Farmer Cookbook Egg Custard Pie from my first ever treasured recipe book, elicits memories of Ty when our family of three ate a lot of pie.

Knowing, I am a fan of weighing ingredients 1 ¼ cups of flour equals 6.25 ounces. There in a bowl with sugar, salt, cold shortening, and butter-- ice water brings a single crust together without much production.  Roll it out and slide it into a pie dish to use now or refrigerate or freeze for later.

For the custard pie begin here:











Scalding the milk is a secret-- just until a few bubbles appear and the milk begins to steam.









Proceed by whisking the remaining ingredients together before adding the cooled milk.










Pour into the pie crust, and please be generous with the freshly grated nutmeg.

Carrying it to the oven may be the hardest part!


When memories count--bake this smooth and silky pie. ♥ ♥ ♥


One Comment

  1. 9-11-2015

    Custard Pie…yummm, my ultimate favorite! Thanks Peggy for this interesting new recipe!


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