My all butter pie crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 15 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.

Other type of crust: Follow the directions on the package or recipe for blind baking a crust for a single crust filled pie.

The pie crust doesn’t need to be cooled before filling and baking, so once the crust goes in for the second bake, start making the filling.

Whisk sugar, cornstarch and half and half in a medium saucepan and set over medium heat. Add the butter and stir until butter is melted, then stir constantly until mixture thickens and bubbles and coats the back of a spoon. Remove from heat and stir in vanilla.

Pour hot mixture into pie crust. Sprinkle with cinnamon and nutmeg.

Bake pie at 350°F for 15-20 minutes, or until the top seems set and the pie just slightly jiggles when you tap it.

Cool completely on the counter then cover with plastic wrap and chill for at least 1 hour before serving.

Store in refrigerator. Pie can also be frozen for up to 3 months.