FOR FLAKY PIE CRUST:
1¼ cups all-purpose flour
½ teaspoon sugar
1/8 teaspoon fine sea salt
½ cup very cold diced unsalted butter
½ cup ice water with a few ice cubes
In a large bowl, stir together the flour, sugar, and salt. With fingertips and working quickly, rub the butter into the flour. Sprinkle ¼ cup water, adding more if needed, ½ tablespoon at a time, and stir with a fork until the dough comes together and gathers into a ball. Flatten the dough, wrap in plastic wrap, and refrigerate for 2 h0urs. Roll to fit into a 9 or 10-inch pie plate. Trim and crimp the edges using the back of a table knife. Refrigerate while preparing the filling.
FOR CUSTARD FILLING:
3 whole eggs
½ cup unsalted butter, softened
¾ cup sugar
12 ounces whole milk, scalded and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Preheat oven to 350°F.
In the bowl of a standing mixer with the paddle attachment, beat the eggs, butter, and sugar until fluffy. On low speed, beat in the rest of the ingredients until fully incorporated. Remove the pie crust from the refrigerator, pour the filling in, bake for 1 hour or until crust is golden in color. Cool on a rack for 3 hours before serving.
Adapted from: http://oggi-icandothat.blogspot.com/2010/07/egg-pie.html
