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Old Fashioned Custard Pie

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The title says it all: a classic and straightforward recipe, but practical for all gourmands!

Ingredients :

The sweet pastry :

  • 300 gr of flour
  • 100 gr of sugar
  • 100 g of butter
  • 1 egg + 1 egg yolk
  • 1 grated lemon peel or vanilla
  • 1 pinch of salt

The Pastry Cream :

  • 500 ml of milk
  • 120 g of sugar
  • 4 egg yolks
  • 40 g of cornstarch (maïzena)
  • 1 organic lemon

Preparation :

  • 2 options to make it: In a food processor or by hand.
  • In the food processor, add the ingredients in the order indicated below.
  • By hand: In a bowl, mix the sugar with the butter cut into small pieces.
  • Add salt, whole egg and yolk and mix quickly.
  • Add the flour until the dough begins to form.
  • Place the dough on your floured work surface and knead until you have an elastic dough that does not stick to your hands.
  • Put the batter in the fridge for a minimum of 30 minutes.

The Pastry Cream:

  • In a large saucepan, bring the milk to a boil with the zest of one lemon. Spice should be removed with a peeler.
  • In a bowl, beat the eggs with the sugar, then add the cornstarch.
  • Mix well, remove the zests and gradually pour in the boiling milk.
  • Put the pan back on the heat and let it cook until it thickens. Reserve.

The Confection :

  • Preheat the oven to 180°C.
  • Spread the pastry on a lightly floured surface with a rolling pin.
  • Carefully place the dough in a pie pan (22cm) previously buttered and floured.
  • Take the cooled cream, mix it vigorously with a whisk. It tends to compact as it cools.
  • Pour the cream on the bottom of the pie previously pricked with a fork.
  • Roll it out again and form 6 wide strips with a knife and a ruler to help you with the remaining dough. Decorate the pie with the strips.
  • Bake the pie for 35 minutes.

Decorate the pie with powdered sugar!

Tip: if you won’t like me not to have powdered sugar on the cream: take a cotton swab previously wet and remove the powdered sugar on the surface! 😉

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