Egg Custard Pie

 

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I rarely bake pies. I didn’t grow up eating pies on any occasion. Hence, the reason why I’m not particularly good at making pie dough. I’ve tried many times before, but due to some careless and rookie actions, and other possible things that I can’t figure out that I made, I have never ended up with a beautiful, perfect, neat-looking and delicious pie crust. One difficulty I have is rolling the dough. Sounds easy, right? Just simply roll out the dough! Yeah, and I couldn’t even get that simple task done! It’s either my dough ended up being too thin or thick, or I couldn’t get it out from the counter to place neatly and beautifully on the pie pan. And whenever I thought I was finally successful on battling with rolling the dough, my pie crust ended up being out of shape when baked (crimps on the edge were gone). So yeah, for many times, the frozen grocery pie dough and I are real best friends.

After many hesitations, reasoning, and convincing myself, I decided to try my hand on making homemade pie dough again!  Photos below are not picture-perfect pie, so just be warned 🙂

Ingredients:

Pie Crust

  • 1 cup all purpose flour
  • 3 teaspoon sugar
  • 1/2 cup butter, chilled and cubed
  • 1 large egg yolk (save the egg white, it’ll be used later)
  • 2-4 tablespoons of cold water (may need more)

Place all the ingredients in a mixing bowl, except for water. Using a pastry cutter, cut through the chilled butter, flour, sugar and yolk until it looks like coarse crumbs. Add 2-4 tbsp of cold water into the mixture. It may still look crumbly, but should come together when pressed together. Form it into a ball and cover it with plastic wrap. Chill in refrigerator for at least 30 minutes.

Once the chilling is done, in a well-floured surface, roll out the dough using a rolling pin (which is also floured). Do not hesitate on the flour, otherwise the dough will stick on the surface. Roll out the dough until you think it can completely cover your pie pan. Trim off the edges. Use this trimmings to cover the parts of the pie dough that are torn or didn’t reach up to the edge of the pan, like what happened to mine. Crimp the edges, as neatly as you can. Let the pie crust chill in the fridge while making the egg custard mixture.

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Egg Custard:

  • 1 1/2 cup heavy cream
  • 1/2 cup water (or milk)
  • 1 cup granulated sugar
  • 2 tablespoon cornstarch
  • 3 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/2 tsp salt
  • 2 large egg whites

Preheat the oven to 350F.

In a small saucepan over medium heat, pour the heavy cream and milk, and let it simmer. In a mixing bowl, whisk the eggs and egg yolk together with sugar, cornstarch, vanilla and salt. Remove lumps from cornstarch, if there are any. Once the milk has simmered, gradually pour the warm milk to the egg mixture while whisking to prevent curdling the eggs. Whisk until everything is well incorporated.

In a separate bowl, whisk the remaining egg whites until soft peaks form. Gently fold it in the egg-milk mixture. Pour the custard into the pie dough. Place the pie pan in a half sheet pan, and fill it with hot water until 3/4 of the way. Bake for about 1 1/2 hour. The center will still be jiggly, but it should set once cooled. If the crust starts to get too brown while baking, cover it with aluminum fail.

Cool for about 1/2 hour then let it chill in the fridge for about 2 hours or so.

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