A real classic. The custard sets after the pie is removed from the oven so do not overbake. Although the dough recipe makes a large quantity, it will keep for 3 to 5 days in the refrigerator or for 3 months in the freezer. –The Gosnold Arms, New Harbor, Maine
Mix eggs, sugar, salt, and vanilla. Slowly stir in hot milk and combine well. Pour into unbaked pie shell, sprinkle with nutmeg, and bake at 475 degrees F for 5 minutes. Reduce heat to 425 degrees F and bake 10 to 15 minutes more.
With pastry cutter or two knives mix shortenings, salt, and flour until the consistency of coarse meal or the size of small peas. Combine egg, water, and vinegar and pour over flour mixture, stirring with a fork until dough holds together. Form into a ball, cover with plastic wrap, and refrigerate 1 hour. For each 9-inch pie crust, roll out 8 ounces dough. Makes 7 single crusts