Lemon Basil Custard Pie With Red Berries Recipes

LEMON-BASIL CUSTARD PIE WITH RED BERRIES

Steps:

• Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
• Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour.
• Preheat oven to 375 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool.
• Filling: Meanwhile, bring milk, cream, and lemon basil just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator).
• Preheat oven to 350 degrees. Return milk mixture to a simmer; remove lemon-basil sprigs. Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture is pale and thick, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight.
• Berries: Gently toss strawberries, raspberries, and elderberry clusters with sugar in a bowl. Let stand until juicy, about 5 minutes. Spoon berries and juices over chilled pie, top with lemon-basil flowers, and serve.

FROZEN LEMONADE PIE WITH BERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
• Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
• Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
• Whip cream in the cold bowl with a hand mixer until stiff peaks form.
• Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
• Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.

BERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
• Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.

BERRIES WITH LEMON CUSTARD SAUCE

Steps:

• Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
• In a medium saucepan whisk together the egg yolks and sugar.
• Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
• Whisk in the milk over medium heat.
• Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
• Bring it up TO the boiling point but DO NOT let it boil.
• Remove when it is thickened and immediately pour into a bowl.
• Stir in vanilla, let mixture cool for 15 minutes.
• Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
• To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

LEMON CREAM CHEESE PIE WITH BERRIES

Steps:

• Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
• Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
• Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
• Refrigerate for 3-4 hours .
• To serve, top with remaining berries.

LEMON BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
• Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

BLACKBERRY BASIL PIE RECIPE - (4.6/5)

Steps:

• For the crust, pulse flour and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal. Sprinkle with water and vinegar. Pulse until mixture be gins to clump together. (If dough appears crumbly and doesn't hold together when squeezed with fingers, add up to 2 more tablespoons of water, 1 tablespoon at a time.) Turn out dough onto a lightly floured surface and form into a disc. Wrap tightly with plastic wrap and refrigerate for at least 1 hour. Place chilled dough on a lightly floured surface and roll out to roughly ¼-inch (5-mm) thickness. Gently drape over rolling pin and carefully unroll over a 9-inch (23-cm) pie plate. Form dough to plate and trim, leaving a 1-inch (2.5-cm) overhang. Fold overhang under itself so edge is flush with plate. Crimp edge as desired. Prick bottom of dough all over with a fork and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Line pie shell all the way up the sides with a round of parchment paper and fill with dried beans or pie weights. Brush edge with egg and water mixture; sprinkle with sanding sugar. Bake until edges turn golden, about 15 minutes. Carefully remove beans and parchment and continue baking until bottom is crisp and golden, 15 to 20 minutes longer. Remove to a rack to cool completely. For the custard, purée the blackberries in a blender. Using a spatula, press purée through a fine-meshed sieve positioned over a medium heatproof bowl. Discard seeds. Add eggs, egg yolks, sugar, cream and lemon juice to bowl. Whisk to combine. Position bowl over a saucepan of simmering water and cook, whisking constantly, until mixture has thickened, 8 to 10 minutes. Place a buttered piece of parchment directly on the surface of custard and allow to cool to room temperature. Scrape custard into baked crust, smooth top and refrigerate until chilled, about 1 hour. While pie is chilling, assemble the topping by dissolving sugar with ¼ cup (60 mL) water in a small saucepan. Bring to a boil over medium-high. Remove from heat, add basil and cinnamon stick. Allow to steep for 15 minutes. Strain syrup and discard solids. Cool to room temperature. Whip cream to stiff peaks and fold in 2 tablespoons (30 mL) of syrup. In a small bowl, combine remaining syrup with blackberries. Mash 3 to 4 of the berries with a fork to colour syrup. To assemble, spoon cream over chilled pie to cover custard. Just before serving, spoon berries and syrup over cream and garnish with additional basil leaves. Serves 6 to 8 TIP: To create a diamond-patterned decorative crust, line pie plate with dough and trim flush with plate edge. Gather and re-roll excess dough to a ¼-inch (5-mm) thickness. Using a ruler, cut dough into strips ½ inch (1 cm) wide. Cut strips crosswise into ½-inch (1-cm) squares. Brush edge of dough in pie plate with egg mixture. Working with 1 square of dough at a time, place square along edge with 1 point facing outwards from the centre. Press each square down lightly to secure. Repeat with remaining squares, overlapping them slightly and pressing each lightly into place. Brush with remaining egg mixture, sprinkle with sugar, and bake as per recipe. Note: You may certainly use a store-bought pie crust instead of making the one from scratch included here; however, we've allowed for extra dough to form a beautiful decorative edge. To create a diamond- patterned sugared crust, follow the TIP at the end of the recipe.

LEMON CHESS PIE WITH BERRY SAUCE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.