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| New plates look good with the custard pie |
While browsing recipes, the custard pie jumped out at me. I have never made one of these and definitely haven't eaten one for a long time as well. So, why not.
Preparation is only about 15 minutes (add another 20 minutes if you make your own crust). Feel free to use a ready made crust if you really want to keep things simple. I think the custard recipe can be very forgiving if you need to either increase or decrease to fit your pie pan. I saw some recipes that included fresh cream in addition to the milk so depending on what is in your refrigerator feel free to experiment.
Pie Crust Recipe (fits 18 cm pie pan)
100 grams cold butter
1/2 egg
1/4 teaspoon vinegar (such as apple vinegar)
175 grams flour
1/2 teaspoon salt
1/2 teaspoon sugar
Egg white from one egg (use the yolk in the custard below)
1. Sift the flour, sugar and salt together in a bowl.
2. In a measuring cup, mix the egg, vinegar and enough water to make 65 ml liquid.
3. Cut the butter into small cubes and mix into the flour mixture using a pastry cutter. (You can also use a food processor for making the pie crust). Lastly, mix in the egg mixture.
4. Lightly knead together on a flat board to blend all the ingredients well. Flatten into a large circle and cover in plastic wrap. Put in the refrigerator for about 20 - 30 minutes before using.
5. Roll out the dough on a flat board to and fit in the pie pan. Cut off the excess dough with a knife. Brush the egg white around the inside of the pie dough.
6. Preheat the oven to 180 degrees Celsius and bake for about 10 minutes.3. Cut the butter into small cubes and mix into the flour mixture using a pastry cutter. (You can also use a food processor for making the pie crust). Lastly, mix in the egg mixture.
4. Lightly knead together on a flat board to blend all the ingredients well. Flatten into a large circle and cover in plastic wrap. Put in the refrigerator for about 20 - 30 minutes before using.
5. Roll out the dough on a flat board to and fit in the pie pan. Cut off the excess dough with a knife. Brush the egg white around the inside of the pie dough.
I bought Karin Pfeiff-Boschek's book on pies and saw for the first time a crust recipe that used vinegar in the recipe. I tried it and I really like the texture of the dough since it is very easy to roll out. Here is the link to her site you want more information https://elegant-pie.com/.
Custard Pie
3 eggs plus the egg yolk from above
2 cups milk
2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
Nutmeg powder as needed
1. In a large bowl mix the eggs, egg yolk, sugar, salt & vanilla extract with a small whisk until well mixed. Strain this through a sieve which will remove any egg parts which were not mixed.
2. Pour into the warm baked pie shell and sprinkle with nutmeg powder and continue to bake at 180 degrees Celsius for about 30 minutes depending on your oven.
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| I had extra batter and baked in small milk bottles |
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| Full pie baked and ready to serve |
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