Recipe: Sweet Dough Pie with Custard Filling

SWEET DOUGH PIE WITH CUSTARD FILLING

FOR THE PIE SHELLS:
1 cup sugar
1/2 cup butter
1 egg
1/4 cup milk
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. vanilla extract
FOR THE CUSTARD FILLING:
2 cups milk
1 cup sugar
1/2 cup flour
1 tsp. pure vanilla extract or 1 tbsp. vanilla flavoring

TO MAKE THE PIE SHELLS:
Preheat oven to 350 degrees F.

Mix 1 cup sugar and butter until well beaten. Add egg. Beat well. Add milk alternately with 2 cups flour. Add baking powder and 1 teaspoon vanilla extract. Mix well. It should be firm enough to roll. (This dough can be made in advance and put in the refrigerator for a couple of days before you have to finish making your pie.)

Roll a little less than half of the dough on a floured board or sheet so it doesn't stick. Roll about 1/8-inch thin to fit the size of your pie plate. Repeat for second pie. Make sure and leave enough dough for a lattice top, about 1/3 of the dough.

TO MAKE THE CUSTARD:
Put 2 cups milk, 1 cup sugar, 1/2 cup flour, and 1 teaspoon vanilla in a saucepan and boil slowly on a really slow setting. Stir constantly or custard will stick to the pot and burn, and you will have to start over. After 5 to 10 minutes, the custard should thicken and is ready to pour in your pie shells.

Make strips with a knife to make lattice to cover the filling.

Bake for 30 to 40 minutes or until dough is cooked to a golden brown.

Makes 2 small pies
From: Rose Fontenot
Source: Cooking With Cajun Women: Recipes and Remembrances From South Louisiana Kitchens by Nicole Denee Fontenot