Strawberry & Jam & Custard Pie Recipe

Make dough

In a large bowl or food processor combine 2.25 cups flour, 1 tsp sugar and 0.5 tsp salt. Add cold cubed butter and 2 tablespoons cold shortening. Cut or pulse until mixture resembles coarse meal with pea-size butter pieces remaining.

Add water

Slowly drizzle up to 1/2 cup ice water, 1 tablespoon at a time, mixing gently until dough just comes together when pinched. Do not overwork; some dry bits are fine.

Chill

Gather dough into a disc, wrap in plastic, and chill at least 30 minutes (up to 2 hours) to relax gluten and firm the butter.

Roll and fit

On a lightly floured surface roll chilled dough to about 12-inch diameter for an 8" to 10" pie plate (adjust to size). Transfer to pie plate, trim edges leaving a 1/2" overhang, fold under and crimp or flute edge. Refrigerate 15 minutes while oven preheats to 375°F (190°C).

Blind-bake (partial)

Line crust with parchment and fill with pie weights or dried beans. Bake in preheated oven 15 minutes. Remove weights and parchment and brush interior lightly with beaten egg (egg wash) to seal for 1 minute return to oven, then bake 6–8 minutes more until lightly golden and set. Remove and cool slightly.

Warm milk and cream

In a medium saucepan heat 2 cups whole milk and 1/2 cup heavy cream over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat.

Whisk yolks and sugar

In a bowl whisk together 4 egg yolks, 3 tsp cornstarch and 3/4 cup granulated sugar until smooth and slightly pale.

Temper eggs

Slowly pour one-third of the hot milk mixture into the yolk mixture while whisking constantly to temper. Then pour tempered yolk mix back into the saucepan with remaining milk, whisking.

Thicken custard

Return saucepan to medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon (about 4–6 minutes). Do not boil. Remove from heat.

Finish custard

Stir in 2 tsp vanilla and 2 tbsp unsalted butter until smooth. Strain through a fine-mesh sieve into a bowl to remove any cooked bits. Let cool slightly then press plastic wrap directly onto surface to prevent a skin. Chill until just cooled but still pourable, about 30–45 minutes.

Fill crust

When crust is cooled to room temperature and custard has thickened but is pourable, pour custard into baked pie shell and smooth the top. Chill the filled pie in the refrigerator for 30 minutes to set before topping with fruit.

Prepare strawberries

Hull and halve (or quarter large) 1.5 lbs fresh strawberries. Pat dry with paper towel. Arrange strawberries cut-side down in concentric circles on top of chilled custard, leaving a small gap at center to make a neat pattern.

Make glaze

In a small saucepan whisk together 3/4 cup strawberry jam with 2 tbsp water and 1 tsp lemon juice. Warm over low heat until jam loosens and becomes glossy (1–2 minutes). Strain if necessary for a smooth glaze.

Glaze fruit

Using a pastry brush, gently brush the warm jam glaze over the strawberries to coat and give a shiny finish. Work quickly so glaze is still warm and fluid; one light coat is usually enough. If needed, reheat glaze briefly to keep it brushable.

Chill to set

Return the glazed pie to the refrigerator and chill at least 1 hour to fully set the custard and glaze before serving.

Finish

Just before serving, dust pie rim lightly with 1 tbsp powdered sugar and garnish with fresh mint leaves. Use a hot, dry knife (dip in hot water and wipe dry between slices) to make clean slices.