Betty Crocker features a good recipe for egg custard pie. For the pastry, mix 1 cup plus 1 tablespoon all-purpose flour with ? teaspoon salt. Cut in 1/3 cup cold shortening until crumbs are the size of small peas.
Sprinkle with 3 to 5 tablespoons cold water, one tablespoon at a time. After each tablespoon, toss dough with fork until all flour is moistened.
Form pastry into ball and flatten on a lightly floured surface. Wrap dough in plastic wrap and refrigerate for 45 minutes or until dough is firm, yet pliable. Roll pastry on lightly floured surface with a floured rolling pin. Transfer rolled pastry to glass pie plate, trim excess pastry, fold edges under, and flute the border.
Line pastry with a double thickness of foil, extending foil over edge. Bake 10 minutes at 425 degrees Fahrenheit. Remove foil and bake two to four minutes longer, or until pastry starts to brown. Reduce oven to 400 degrees.
For the filling, lightly beat 3 eggs with whisk. Thoroughly mix in ? cup sugar, ? teaspoon salt, ? teaspoon ground nutmeg and 1 teaspoon vanilla. Gradually blend in 2 ? cups hot whole milk or half-and-half, and pour mixture into piecrust.
Use pie crust shield or strip of foil to cover the piecrust edge. Remove during final 15 minutes of baking. Bake pie 25 to 30 minutes, until a knife inserted between the center and edge comes out clean. Cool on cooling rack, and serve slightly warm or cold.