Pre-baked single pie crust:
1 1⁄4 C flour
1⁄4 tsp salt
10 Tbsp unsalted butter
2-3 Tbsp ice water

Cube 10 TBSP cold unsalted butter and put in the fridge. In a food processor, use on/off button to mix 1 1/4 c flour and 1/4 tsp salt. Add the cubed butter and pulse until it looks like chunky sand, then add ice water, typically max of 2-3 Tbsp. Refrigerate dough for about an hour and up to a day. Preheat oven to 425. Roll out crust, fitting it to the pie pan, trimming and shaping the edge.  (If you've forgotten to put the oven on at this point, put the pie pan with crust into the fridge. You want the dough to be cold when it goes into the oven.)  Prick bottom several times with a fork, and then lay foil and dry beans or pie weights into the pan.  Bake for 12-15 minutes - it should be light brown and set aside to cool.

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Filling:

1 lb lump crab

5-6 eggs

2⁄3 C crème fraîche or heavy cream

1 C milk or half & half

8 oz gruyere cheese, grated

2-3 very thinly sliced green onions

1 tsp Old Bay

1⁄2 tsp Colman's Mustard, dry

1⁄4 tsp white pepper

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Toss the crab meat with spices in a small bowl. In another bowl, whisk eggs, cream, and milk until blended, then blend in cheese using spatula, followed by seasoned crab and green onions.  Pour mixture into prepared piecrust - use spatula to ensure crab, cheese, and green onions are evenly distributed. Bake until golden brown, approximately 30 minutes - it's done when you jiggle the dish and there are no ripples in the middle. Serve immediately.