Mix together flour and salt in large bowl
Cut in butter with pastry blender until mixture resembles coarse crumbs
Then tablespoon by tablespoon add the ice water until mixture comes into a ball without being tacky
Then wrap dough and chill for 4 hours or overnight
After chilled dust work surface and roll out dough turning it a quarter turn after every roll until dough is about 1/4 in thick
Then put dough into about a 9 in pie pan
Push dough onto the sides and crimp if wanted. Then poke holes all over the crust with a fork to prevent air bubbles.
Have oven heated to 425 degrees and cook for about 15 minutes checking at 10
While crust is cooking start on the filling by combining sugar and cornstarch into a medium saucepan and gradually adding milk (but keep stirring) on about #5 on the stovetop
When the mixture is finally thick and bubbles are visible remove from heat
In order to not scramble your eggs slowly add some of the creme into your beaten yolks to get it used to the temperature. Finally when you add about 1/2 c worth of creme pour it all back into the pan.
After tempering in the egg yolks return to heat for about 2 more minutes then remove again and stir in the vanilla and butter.
When the crust is done baking pour in your creamer and chill for a few hours
And you can whip up some whipped cream and put it on top but if not you are done!
- Ingredients for Dough
- 1.0c All purpose flour
- 0.0tsp Salt
- 0.0c Butter, chilled and diced
- 0.0c Ice water
- Ingredients for creme filling
- 2.0 Egg yolks
- 0.0c Sugar
- 2.0Tbsp Corn starch
- 1.0c Milk
- 0.0Tbsp Butter
- 0.0tsp Vanilla