Ingredients

For the shortcrust pastry:

250g all-purpose
flour 100g cold unsalted butter, cubed
75g granulated
sugar 1 whole
egg 1 teaspoon baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended)
For the custard filling:

500 ml whole
milk 4 egg
yolks 100 g sugar
40 g cornstarch
1 teaspoon vanilla
extract Optional toppings:

Pine nuts (traditional)
Powdered sugar (for sprinkling)
Instructions

Prepare the dough:

In a bowl, combine the flour, sugar, baking powder and salt.
Stir in the cold butter until the mixture resembles breadcrumbs.
Add the egg and lemon zest, then knead lightly until a dough forms.
Wrap and let cool for 30 minutes.
Make the custard:
Heat the milk in a saucepan until simmering.
Whisk the egg yolks, sugar, and cornstarch in a separate bowl.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return to the heat and stir until thickened.
Remove from heat, add vanilla, and cover with plastic wrap to prevent skin from forming.
Assemble & Bake:
Preheat oven to 180°C (350°F).
Roll out 2/3 of the dough and line a buttered pie pan with it.
Spread the cooled custard over the base.
Roll out the remaining batter to cover the top, sealing the edges.
Sprinkle with pine nuts if using.
Bake for 35 to 40 minutes until the cookies are golden brown. Let cool before dusting with icing sugar.
Variations

For a modern twist, add a layer of fruit jam under the custard; Apricot or raspberry will do the trick perfectly. If you like spice, add a cinnamon stick or a pinch of nutmeg to the milk for a comforting flavor.

Chocolate lovers can incorporate cocoa powder into the custard or pour melted chocolate over the finished pie.