2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
1 to 3 teaspoons ice water
Sub-recipe steps
Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
⅔ cup (130g) sugar
¼ cup (30g) cornstarch
¼ teaspoon salt
2 ½ cups (590g) whole milk
5 large egg yolks (whites reserved if making meringue)
⅛ teaspoon cream of tartar or ½ teaspoon lemon juice
Sub-recipe steps
Stir in a small heavy saucepan until the sugar is dissolved, then bring to a boil over high heat: 1 cup sugar; ½ cup water
In the meantime, beat in large bowl, or in a stand mixer with the whisk attachment, at medium-high speed until nearly stiff: 4 large egg whites (about ½ cup); ⅛ teaspoon cream of tartar or ½ teaspoon lemon juice
When the egg whites are nearly stiff, turn the mixer down to the lowest speed and continue to beat while the syrup cooks.
When the syrup has reached a boil, turn the heat down to medium-low, cover the pan, and simmer for 1 minute to allow the steam to wash down any crystals that may have formed on the sides of the pan. Uncover and brush the sides of the pan with a wet pastry brush. Cook the syrup until a thermometer reads 238° to 240°F, the soft-ball stage. Beating the whites at high speed, add the syrup in a slow, thin stream down the side of the bowl. Avoid pouring the hot syrup onto the spinning whisk. Continue to beat for 10 minutes, or until the bowl of the mixer is no longer warm. Use as directed in individual recipes.
(2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
(½ teaspoon vanilla)
Sub-recipe steps
Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
Use immediately.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust
⅔ cup (130g) sugar
¼ cup (30g) cornstarch
¼ teaspoon salt
2 ½ cups (590g) whole milk
5 large egg yolks (whites reserved if making meringue)
3 tablespoons (45g) butter, cut into small pieces
1 ½ teaspoons vanilla
1 Italian Meringue
1 Whipped Cream
Let's Cook
Step 1.
Line a 9-inch pie pan with: ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust
Step 2.
Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts. If topping the pie with meringue, adjust the oven temperature to 375°F if necessary.
Step 3.
Whisk in a medium heavy saucepan until well blended: ⅔ cup (130g) sugar; ¼ cup (30g) cornstarch; ¼ teaspoon salt
Step 4.
Gradually whisk in: 2 ½ cups (590g) whole milk
Step 5.
Vigorously whisk in until no yellow streaks remain: 5 large egg yolks (whites reserved if making meringue)
Step 6.
Stirring constantly with a silicone spatula, bring to a simmer over medium heat. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and, whisking constantly, bring to a sputtering simmer and cook for 1 minute. Off the heat, whisk in: 3 tablespoons (45g) butter, cut into small pieces; 1 ½ teaspoons vanilla
Step 7.
Spoon the filling into the prepared crust.
Step 8.
To cover the pie with meringue, proceed at once, while the filling is still hot, to prepare: Italian Meringue
Step 9.
Spread the meringue over the top of the hot pie, anchoring it to the crust rim all around. Bake the pie until the meringue is browned, 15 to 20 minutes, let cool completely on a rack, and refrigerate.
Step 10.
To cover the pie with whipped cream, press a sheet of plastic wrap directly on the surface of the filling. Refrigerate the pie for at least 3 hours to firm the filling. Shortly before serving, remove the plastic wrap and cover the pie with: Whipped Cream
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