Dough for single-crust pie
4 large eggs
2-1/2 cups whole milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10 to 15 minutes. Remove foil and weights; bake until bottom is golden brown, 3 to 6 minutes longer. Cool on a wire rack.
3. In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + chilling
YIELD: 8 servings.