So this was my first time making a baked custard pie, and for the most part, I’m pleased with how it turned out. I had a few issues with the pastry, which is what I get for using shop bought pastry I suppose, but this is a cheat’s pie, so its meant to be simple to make. Just be careful what brand you choose, as the one I chose kept cracking. In addition to this, I recommend not touching or wobbling, however tempting, your pie until 40 minutes is up, as I think that’s what led to some of the jam coming to the top on my pie. Also, I think I needed to butter the dish so that the pastry didn’t stick to it, or simply crimp it differently around the edges. The one thing that was my saving grace however, was the taste, so I think a second attempt at this pie is in order. Anyway, here’s the recipe from The Pie Project:
435g frozen creme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3mm
2 Tbsp vanilla custard powder
1 Tbsp caster sugar
1 tsp natural vanilla extract
500ml (2 C) pouring (single/light) cream
160g (1/2 C) good-quality raspberry jam
- Line a 22cm pie dish with the pastry and trim the edges, leaving a 3cm overhang. Using your thumb and index finger, pinch the overhang of the pastry to form a fluted edge. Freeze for 1 hour. Fluted edge, for those, who like me had no idea what this meant:
- Whisk together the custard powder, sugar and vanilla in a bowl. Add 2 tablespoons of the cream and whisk until smooth. Transfer to a saucepan over medium heat and add the remaining cream. Cook, stirring constantly, for 6 minutes or until thick and smooth. Remove from the heat and cool completely to room temperature.
- Preheat the oven to 200 degrees Celsius, fan forced. Line the pastry case with baking paper and fill with baking beads. Place the pie dish in the oven on a large baking tray and cook for 10 minutes or until just dry, then remove the baking beads and paper and bake for 10 minutes or until the pastry is golden. Cool slightly then spread the jam over the base of the pastry and top with the custard. Place in the oven and immediately reduce the temperature to 150 degrees Celsius. Cover with aluminum foil and bake for 40 minutes or until the custard is set but still has a wobble in the centre. Cool completely, then chill until cold.
I ended up covering my pie with foil so the pastry around the edges didn’t burn, so I thought I’d add that in there.