4 eggs
1/2 tsp. salt
2 2/3 c. milk, scalded
1 tsp. vanilla
2/3 c. sugar
1/2 tsp. nutmeg
1 (9 inch) pie shell

Beat eggs and add other ingredients. Pour into unbaked pie shell. Bake 10 minutes at 425 degrees and 30 minutes at 350 degrees or until set.

PIE CRUST:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4 to 5 tbsp. ice water

Sift flour and salt. Cut in shortening with blender or knives until pieces are size of small peas. Sprinkle water, 1 tablespoon at a time. Mix with large fork until moist enough to form a ball. Let stand a few minutes for pie shells, bake at 450 degrees for 12 to 15 minutes. Makes 2 shells or 1 double-crust pie.

(Hint: To make shell, put on inside of pan, completely line with foil and use dried beans as weight to prevent bubbles in bottom.)