Any time your mind goes to a homestyle, homemade dessert, this little kitchen-staple-user will make all your sweet dreams come true. Pantry Pie is an amazing combination of the basic items you have on-hand that, when combined, make a fantastic treat everyone will love! The perfectly seasoned vanilla cream custard filling baked until golden on a homemade, flaky pie crust is such a sight and taste to behold! It’s topped with a sprinkling of nutmeg to make your heart go pitter-patter, too! Make some coffee, grab a piece of Pantry Pie, and let the world stop rotating for just a few minutes.

Ingredients
For the crust:
- 1 1/4 cups all-purpose flour, plus more, to taste, for the dough and for dusting a work surface
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water, plus more, to taste
For the filling:
- 1 cup whole milk
- 1/4 cup butter
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg, plus more, to taste, for garnish

Directions
Step 1 –In a large bowl, add 1 1/4 cups of the flour, 1 teaspoon of the sugar, and the salt and whisk to combine.
Step 2 –With a pantry cutter, add 1/2 cup of the cubed butter to the flour mixture and cut it in until various-sized crumbs form.
Step 3 –Slowly add 1/4 cup of the cold water to the flour mixture and, by hand, mix just until the dough forms. Add the extra water or the extra flour as needed to ensure the dough comes together properly.
Step 4 –By hand, shape the dough into a ball.
Step 5 –Tightly cover the dough ball completely with plastic wrap and transfer it to the refrigerator to chill until cold, about 45-55 minutes.
Step 6 –In a clean medium saucepan over medium-low heat, add the milk and the remaining butter and cook undisturbed until the butter is melted into the milk, about 10 minutes.
Step 7 –Transfer the milk mixture from the stovetop to a wire rack and let it cool to room temperature, about 45 minutes.
Step 8 –In a medium bowl, add the eggs, the remaining sugar, the remaining 1 1/2 tablespoons of the flour, the vanilla extract, and 1/4 teaspoon of the nutmeg and whisk to combine.
Step 9 –Add the egg mixture to the cooled milk mixture and whisk to combine. Set it aside.
Step 10 –Preheat the oven to 425 degrees F.
Step 11 –Using the extra flour, lightly dust a work surface, then unwrap the chilled dough and turn it onto the floured surface. Using a rolling pin, roll the dough to a 1/4-inch thickness.
Step 12 –Add the pie crust to a freezer-safe, 9-inch pie plate, pressing the dough into the bottom and up the sides of the pie plate and crimping the edges.
Step 13 –Transfer the pie crust to the freezer to chill until slightly hardened, about 10 minutes.
Step 14 –Transfer the crust from the freezer and line it with parchment paper.
Step 15 –Add pie weights to the pie crust and bake until it just starts to turn golden, about 10 minutes.
Step 16 –Reduce the oven temperature to 325 degrees F.
Step 17 –Transfer the crust from the oven to a wire rack, discard the pie weights and the parchment paper, and let it cool for about 10 minutes.
Step 18 –Evenly pour the pie filling into the pie crust and bake until the top of the pie is lightly-browned and the center jiggles just slightly, about 35-40 minutes.
Step 19 –Transfer the baked pie from the oven to the wire rack and let it cool completely, about 1 hour.
Step 20 –Evenly sprinkle the extra nutmeg on the top of the baked pie.
Step 21 –With a sharp knife, cut the pie into serving size pieces.
Step 22 –Serve.