Chocolate Custard Pie #2
Pies & Pastries
To make the pastry: Sift flour and salt together. Cut in butter with 2 knives or pastry blender until mixture has consistency of corn meal. Add water gradually until just moist enough to hold together. Chill and roll out to 1/8 inch thickness. Makes pastry for 1 double-crust pie.
Baked Butter Pie Shell: Fit pastry into pie shell, prick well and bake in very hot oven (450 degrees F) about 12 minutes or until browned. Makes 2 pie shells.
Tart Shells: Fit pastry into tart shell and bake as for Pie Shell or add filling and bake as directed.
Combine eggs, salt, 1/2 cup sugar, 2 1/2 cups milk and vanilla. Line a pie pan with pastry and pour in filling. Bake in very hot oven (450 degrees F) 20 minutes; reduce temperature to slow (325 degrees F) and bake 15 minutes longer. While pie is baking, melt chocolate over boiling water, blend in remaining sugar and milk and cook until smooth and well blended. Spread over top and bake 15 minutes longer until firm. Makes 1 (9-inch) pie.