Ingredients
2 heaping Tbsp. flour
1 heaping Tbsp. cornstarch
3/4 c. sugar (white granulated)
1/4 tsp. nutmeg
2 Tbsp. butter
2 c. half and half
dash of salt
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation
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Mix flour, cornstarch, sugar and nutmeg and salt. Add butter with a fork or blender until crumbly. Spread in a 9-inch unbaked pie shell. Pour the half and half over or enough to almost fill the shell. Bake at 425° for about 10 minutes. Remove from oven. Break the filling; crush gently with a rubber or plastic spatula, being careful not to puncture the bottom of pastry underneath. Reduce heat to 350° and bake until filling bubbles up thick and is a light brown, about 45 minutes.