Grandma's custard pie with orange cream: how to make it perfect!

INGREDIENTS
For shortcrust:
260g (2 1/4 cups) of all-purpose flour
110g (1/2 cup) of sugar
130g (1/2 cup) of butter
A pinch of salt
Orange (zest)
1 egg
1 egg yolk

For cream:
520ml (2 cups) of milk
1 orange (peel)
4 egg yolks
210g (1 cup) of sugar
60g (1/2 cup) of cornstarch
1 orange (juice)
1 tsp of vanilla sugar

Milk for brushing
Pine nuts
Powdered sugar

METHOD
1. In a bowl add the flour, sugar, butter, and mix to obtain a sandy mixture. Add the orange (zest), egg, and egg yolk and incorporate them until obtain a smooth and compact dough. Wrap in cling film and transfer to the fridge for 30 minutes.
2. In a saucepan add the milk and orange (peel) and bring it to a boil. Remove from the heat.
3. In a bowl add the egg yolks, and sugar and whisk until the sugar dissolves. Add the cornstarch and continue whisking. Pour the milk with orange (peel) and whisk to combine.
4. Transfer to the saucepan and then remove the orange peel. Add the orange (juice) and vanilla sugar and mix until cream thickness. Remove from the heat and let it cool.
5. Transfer the dough to the working surface and divide the shortcrust pastry into two parts. Roll out the one half and transfer to the cake mold (20cm - mold size) spreading it evenly on all sides raising the edges. Prick the bottom with the fork.
6. Pour the cream into the mold with pastry and close with another rolled half pressing with the fingers on all sides to seal it well. Transfer to the fridge for 30 minutes.
7. After time has elapsed prick the top part with the fork, brush with milk, and sprinkle pine nuts on top. Transfer to the oven and bake at 180°C/360°F for 40 minutes.
8. Serve the cake on the serving dish and decorate it with powdered sugar.
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