This super-creamy old-fashioned custard pie is made all the more special with the addition of blueberries. Serve it after dinner tonight and please everyone at the dinner table.
Ingredients
- 560ml milk
- 2 tsp vanilla bean paste
- 2 egg yolks
- 55g caster sugar
- 50g cornflour
- 175g blueberries, plus extra to serve
Shortcrust pastry
- 250g plain flour
- 180g chilled butter, chopped
- 1 egg yolk
Method
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Step 1To make shortcrust pastry, process flour and butter until fine crumbs form. Add egg yolk and 3-4 tsp chilled water and process until mixture just comes together.
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Step 2Turn out onto a floured surface and knead briefly until smooth. Shape into a disc and enclose in plastic wrap. Place in the fridge for 2 hours until chilled.
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Step 3Grease a 4.5cm-deep, 17cm (base) 20cm (top) (800ml capacity) pie dish. Place pastry between two sheets of baking paper and roll until 3mm thick. Line dish with pastry and trim excess pastry. Prick base all over with a fork. Place in fridge for 30 minutes.
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Step 4Preheat oven to 200C/180C fan-forced. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice and bake for a further 15 minutes or until golden. Place pie dish on a wire rack and cool completely.
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Step 5Place milk and vanilla in a medium saucepan and cook over medium heat until hot. Whisk egg yolks and sugar in a medium bowl until combined. Add cornflour and whisk until combined. Gradually add milk mixture to egg mixture, whisking constantly until combined. Return egg mixture to saucepan and cook, stirring constantly, over medium low heat, until mixture bubbles and thickens.
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Step 6Pour egg mixture into pie shell and sprinkle with blueberries. Stand at room temperature for 30 minutes. Place in fridge for 3 hours or until chilled and set. Serve with extra blueberries.
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