GETTING READY

For Crust:

1. In food processor, place cubed butter, flour, sugar, and salt. Pulse the mixture just until the mixture looks like bread crumbs.

2. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor and do not overwork the dough.

3. Onto the counter-top, transfer the dough and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.

4. On floured work top, roll out the dough, ¼ turn between each rolls. Place rolled dough into the 9 ½- 10-inch deep dish pie plate. Press, tuck the extra under, and pinch the edge as shown in the video. Pop into the fridge while you make the filling.

5. Preheat oven to 450 degree F or 230 degrees C.

MAKING

For Filling:

6. In a saucepan, pour milk and heat to just barely a boil.

7. Meanwhile, in a bowl, beat eggs slightly, add salt, vanilla, sugar, and nutmeg. Slowly add little hot milk to temper eggs, then pour the remaining.

8. Into the unbaked pie shell, spread dates and pour custard mixture on top.

9. Place pie plate on a baking sheet, pop in preheated 450 degree F oven and immediately turn the temperature down to 325 degree F or 160 degree C. Bake for about 60 minutes or until custard has set.

SERVING

10. Cut into wedges, serve and enjoy!

TIPS

This recipe needs one crust so you can refrigerate other half for later use.