Deep Dish Custard Pie

Ruth Yamaguchi

• 2 1/4 C. flour
• 2 T. sugar
• 3/8 tsp. salt
• 3/4 C. vegetable oil
• 3 T. milk
• 3 C. milk, scalded
• 1 1/4 C. sugar
• 7 large eggs
• 1 1/2 tsp. vanilla
• 1/4 tsp. salt

Preheat the oven to 450°. Mix the first 5 ingredients together to form the dough for the crust. Pat the dough into a 9″ deep pie dish. Crimp the crust above edge of the dish. For the custard, use an electric mixer to beat eggs, then add sugar, vanilla, and salt. Cool the scalded milk then mix it into the custard mixture. Pour the custard mixture into the pie dish. Bake for 10 minutes. Lower oven to 325° and bake for 30 minutes more.