Custard Pie
8 servings
30 minutes
Custard pie is a true embodiment of refined French cuisine. Its roots go back centuries when pastry chefs sought to create a dessert that combined tenderness, sweetness, and lightness. The crispy crust soaked in creamy filling with hints of nutmeg offers exquisite taste pleasure. The lemony note in the dough adds freshness, while the airy custard makes each bite incredibly soft. This pie is perfect for morning coffee or as an elegant finish to a festive dinner. It should be served slightly chilled to fully reveal its flavor. The legacy of French cuisine lives on in this pie—simplicity in preparation combines with delightful taste, turning it into a classic dessert that delights generations.
1
Make the dough. In a large bowl, mix flour and chilled butter until the mixture resembles breadcrumbs. Add sugar and lemon pulp, then slowly add the eggs. Knead the dough by hand, form a ball, and gently pat it, then tightly wrap it in plastic wrap and leave it in the fridge for 2 hours. The dough will be fragile and easier to roll out when cool.
- Wheat flour: 230 g
- Butter: 150 g
- Sugar: 150 g
- Lemon: 1 piece
- Chicken egg: 1 piece
2
Place a sheet of baking paper (parchment) at the bottom of the baking tray. In the center, place a greased baking ring (18x3.5 cm) or a pie pan with a removable bottom. Make the dough, roll it out without trying to stretch it, but rather press it (you can pat the edges with floured hands to shape it). Trim the edges for a neat appearance. The diameter of the rolled-out dough should be 8 cm larger than the diameter of the ring. Chill for half an hour, then place it inside the baking ring, allowing excess dough to hang over the edges. Chill for another half hour.
3
Preheat the oven to 170 degrees.
4
Place a sheet of greaseproof paper on the dough, fill the form with rice, and send it to the oven for 10 minutes to shape the dough. It's important that there are no holes or cracks in the dough (they should be patched with extra pieces of dough). Remove from the oven when the dough turns golden brown. Remove the paper and rice, brush the inside of the pie with egg yolk to prevent the filling from leaking. Put it back in the oven for 5 minutes. Remove and let cool. Lower the oven temperature to 130 degrees.
- Egg yolk: 10 pieces
5
Next, make the filling. Place the yolks and sugar in a bowl and whisk. Pour in the cream and mix well. Strain the mixture through a fine sieve into a heavy saucepan. Heat over low heat to body temperature (about 37 degrees), stirring constantly. Pour into a mug.
- Egg yolk: 10 pieces
- Sugar: 150 g
- Cream 48%: 500 ml
6
Place the cooled pie (in the ring and on a baking paper-lined tray) back in the oven on the middle rack. Slowly and carefully pour the maximum amount of filling into the pie. Sprinkle crushed nutmeg on top.
- Nutmeg: 1 piece
7
Bake the pie for 45-50 minutes. The filling should set slightly but not look hardened. When gently shaking the pan, small but short waves should appear on the surface of the pie. Remove the pie and let it cool at room temperature, then remove the ring. Cut with a sharp knife and serve.