Date Custard Pie Recipe Canadian Thanksgiving This is a classic custard pie recipe option.

For the filling:
1 butter pie crust shell* ( Our All Butter Pie Crust:    • How To Make Flaky All Butter Pie Past...   )
750 mL (3 cups) milk
5 eggs
125 mL (½ cup) granulated sugar
2 mL (½ tsp) course salt
5 mL (1 tsp) pure vanilla extract
Gratings of nutmeg
310 mL (1¼ cup) chopped dates



Method:
Preheat oven to 240ºC (475ºF)
Roll out the pie crust to fit a 9 ½" deep dish pie shell.
Line the pastry shell with parchment paper, and fill with pie weights.
Bake for 15 minutes, remove the weights and bake for 2 minutes more.
Meanwhile, in a small pot heat milk to just barely a boil.
Combine 4 eggs, sugar, salt, vanilla and nutmeg.
Crack the 5th egg into small bowl and whisk.
When you pull the par cooked pie shell from the oven, brush inside with whisked 5th egg.
Whisk whatever remains of the 5th egg into the other egg mixture, and slowly whisk hot milk in as well.
Spread dates over bottom of pie shell, and pour in custard mixture.
Return to oven, and immediately turn temp down to 160ºC (325ºF).
Bake for 60 minutes, or until centre is just barely jiggly.
Turn off oven, and crack open the door; letting the pie and oven cool together.


Our All Butter Pie Crust:    • How To Make Flaky All Butter Pie Past...  
Ingredients:
345g (2½ cups) all purpose flour
15 mL (1 Tbsp) sugar
3 mL (3/4 tsp) salt
240g (1 cup) chilled butter, cut into ½" cubes
90 mL (6 Tbsp) approx. ice water


Method:
Cut up butter and put in the freezer.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen butter and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold water.
Only add enough water for the dough to start coming together.
You most likely won’t need all fo the water.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.

Makes two 9 ½” Deep dish pie shells

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