Strawberry & Raspberry & Blueberry Custard Pie Recipe
Make Strawberry & Raspberry & Blueberry Custard Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Vanilla Custard Filling
Fruit Topping
Glaze (optional, for shine and sealing)
Finish
Method
Crust
- 1
Make dough
In a medium bowl whisk together 1.5 cups all-purpose flour, 2 tbs granulated sugar and 1/4 tsp fine salt. Add 6 tbs cold cubed unsalted butter and use a pastry cutter or fingertips to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in 1 tsp lemon zest.
- 2
Bring together
Drizzle 3 tbs cold water over the flour-butter mixture, tossing gently until the dough just comes together when pressed. Add an extra teaspoon of water only if it is too dry; avoid overworking.
- 3
Chill and roll
Form dough into a flattened disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours). On a lightly floured surface roll dough to about 11" diameter for an 8" tart / pie pan (or 12–13" for a 10" pan). Gently transfer to the pan, pressing to fit and trimming excess, leaving a slight overhang. Crimp edges as desired. Refrigerate crust while oven preheats.
- 4
Blind bake
Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden and set. Allow crust to cool slightly while preparing custard. If bottom puffs, prick gently with a fork and finish baking until even color.
Vanilla Custard Filling
- 5
Warm milk and cream
In a medium saucepan combine 1.5 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat.
- 6
Whisk yolks and dry ingredients
In a separate bowl whisk 4 large egg yolks with 1/2 cup granulated sugar, 3 tbs cornstarch and 1/8 tsp salt until smooth and pale.
- 7
Temper and thicken
Slowly pour about 1/3 of the hot milk mixture into the yolk mixture while whisking constantly to temper. Then return tempered yolk mixture to the saucepan with remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle simmer and coats the back of a spoon, about 3–5 minutes.
- 8
Finish custard
Remove from heat and whisk in 2 tbs unsalted butter and 1 tsp pure vanilla extract until smooth. Pour custard through a fine-mesh sieve into a bowl to remove any bits and allow it to cool slightly, stirring occasionally to release steam. Cover surface with plastic wrap directly on the custard to prevent a skin from forming and refrigerate until chilled but spreadable, about 1–2 hours.
- 9
Fill crust
When crust is cool and custard chilled to spreadable consistency, spoon custard into prepared crust and smooth the top with an offset spatula or the back of a spoon. Chill in refrigerator while you prepare fruit, at least 15 minutes to set slightly.
Fruit Topping
- 10
Prepare fruit
Rinse berries and drain thoroughly. Hull and halve or slice strawberries as needed so pieces are uniform in size for an attractive layout. In a small bowl toss 1 cup strawberries, 3/4 cup raspberries and 3/4 cup blueberries with 1 tsp granulated sugar and 1 tbs fresh lemon juice. Let sit 5–10 minutes to macerate and release a little juice; gently drain off any excess liquid to avoid soggy custard.
- 11
Arrange fruit
Starting from the outside edge of the chilled custard-filled crust, arrange fruit in desired pattern (e.g., concentric rings of strawberries, raspberries, then blueberries or clusters). Press fruit lightly into the custard so it adheres and creates an even top.
Glaze (optional)
- 12
Make glaze
In a small saucepan warm 2 tbs apricot jam with 1 tbs water over low heat, stirring until smooth and thin enough to brush. Strain if necessary to remove any fruit pieces.
- 13
Apply glaze
Using a pastry brush, gently brush the warm glaze over the arranged fruit to give a glossy finish and help seal the berries. Work quickly; don't apply glaze while custard is very cold or it may seize—slightly chilled custard and room-warm glaze work best.
Finish
- 14
Chill and serve
Chill the finished pie for at least 30 minutes to set glaze and custard. Just before serving, dust the rim or top lightly with 1 tbs confectioners' sugar if desired. Slice with a sharp, warm knife (dip in hot water and wipe dry between cuts) for clean slices.
- 15
Storage
Keep refrigerated and consume within 2–3 days. Extra glaze may be stored separately at room temperature for a day.