Method
- 1
Heat the oven to 350°F. Mix the flour, butter and shortening, then add the salt and water until a dough forms.
- 2
Roll the dough out on a board, then refrigerate it for at least 90 minutes.
- 3
Roll the chilled dough into a round, fit it to the pie pan and chill it until firm.
- 4
Bake the shell at 350°F; the source gives no time. Brush the inside of the baked shell with 1 teaspoon of vanilla.
- 5
In a saucepan, whisk the sugar, margarine or butter, cornstarch and milk until blended.
- 6
Cook over medium heat, stirring, until thick. Stir in the second teaspoon of vanilla.
- 7
Pour the filling into the baked shell and sprinkle the nutmeg over the top.
- 8
Bake at 350°F until the crust browns. The filling sets as the pie cools.
- The source preheats the oven at the start of its crust directions and calls the crust a “baked pie shell,” then pours the filling into the “chilled pie crust.” The steps above blind-bake the shell, as “baked pie shell” indicates. The source gives no time for baking the shell or the filled pie, and no method for weighting the shell.
- The source gives no pie size.
- The source lists butter in place of margarine and half-and-half in place of milk as substitutes.
- This filling is cooked on the stove before baking. The version NPR adapted from Nick’s Kitchen pours an uncooked mixture of sugars, flour and cream into the shell instead.
- The recipe has no eggs, in keeping with the Indiana Historical Society staff’s view.