Name: Old Fashioned Custard Pie
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 6 to 8 servings
Ingredients: All-purpose flour, for dusting; 1/2 batch Perfect Pie Crust, recipe follows; 2 large eggs plus 2 large egg yolks; 3/4 cup granulated sugar; 1 1/2 cups whole milk; 1 cup half-and-half; 2 tablespoons maple syrup; 2 teaspoons vanilla bean paste; 1 tablespoon granulated sugar; 1/8 teaspoon ground cinnamon; 3 cups all-purpose flour; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) salted butter, cut into small pieces; 3/4 cup vegetable shortening, cut into small pieces; 1 large egg; 1 tablespoon distilled white vinegar; 5 tablespoons cold water, or more as needed

Directions

Special equipment:

a deep-dish pie plate; pie weights or dried beans

Preheat the oven to 375 degrees F.
On a lightly floured surface, roll out the Pie Crust into a large circle, then transfer to a deep-dish pie plate. Crimp the edges as desired. Place in the freezer for 10 minutes.
Line the inside of the pie shell with parchment paper and fill with pie weights or dried beans. Bake for 20 to 25 minutes to set the crust. Remove the crust and reduce the heat to 350 degrees F. Lift out the parchment with the weights and let cool.
Meanwhile, whisk together eggs, egg yolks and sugar in a bowl until smooth. Add the milk, half-and-half, maple syrup and vanilla, then mix until well combined. Strain into the par-baked pie crust.
For the topping: Mix the sugar and cinnamon together in a small bowl, then sprinkle over the pie. Bake until just set with a slight jiggle, 40 to 45 minutes. Remove and let cool completely, then chill before slicing and serving.

Perfect Pie Crust:

Yield: 2 crusts

Combine the flour, salt, butter and shortening in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add the cold water.
Stir until the mixture comes together, adding another tablespoon or two of water if it needs the moisture.
Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use.