Rich Pastry For Custard Pies Recipes

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RICH SHORTCRUST PASTRY



Rich Shortcrust Pastry image

Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!

Provided by Em Harries

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 32

Number Of Ingredients 5

4 cups all-purpose flour
1 ½ teaspoons salt, or more to taste
1 ½ cups butter
3 eggs
1 cup cold water

Steps:

  • Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
  • Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
  • Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD



Rich and Velvety Custard Pie - 2003 1st Place Custard image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 cup cake flour
1 cup solid shortening (recommended: Crisco)
2 tablespoons powdered butter flavoring
1/2 teaspoon salt
1 egg
1 tablespoon cider vinegar
1/3 cup ice water
1 egg white
3 eggs
3/4 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 cup half-and-half
1 tablespoon real vanilla extract
1/2 teaspoon fresh grated nutmeg

Steps:

  • Crust:
  • Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
  • Filling:
  • Preheat the oven to 400 degrees F.
  • Scald the milk and half-and-half.
  • Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
  • Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

RICH PASTRY FOR CUSTARD PIES



Rich Pastry For Custard Pies image

Provided by Leslie Land

Categories     easy, dessert

Time 4h15m

Yield Pastry for one 9-inch pie, with some leftovers

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 teaspoon salt
9 1/2 tablespoons very cold, but not frozen, unsalted butter
1 egg yolk, plus ice water, to equal 1/3 cup

Steps:

  • Combine flour and salt in the bowl of a food processor.
  • Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
  • Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
  • Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.

MINCEMEAT CUSTARD PIES



Mincemeat custard pies image

If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

Provided by Angela Nilsen

Time 20m

Yield Makes 16-18 pies

Number Of Ingredients 6

2 x 150g/5oz pots Devon custard
6 level tbsp ground almonds
375g pack ready-rolled puff pastry
16-18 tsp mincemeat (about half a 410g/14oz jar)
flaked almonds , for scattering
icing sugar , for dusting

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
  • Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

Nutrition Facts : Calories 169 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Protein 4 grams protein, Sodium 0.22 milligram of sodium

RICH AND CREAMY CUSTARD PIE RECIPE - (3.7/5)



Rich and Creamy Custard Pie Recipe - (3.7/5) image

Provided by carvalhohm

Number Of Ingredients 16

Pie Crust:
1 1/2 cups all-purpose flour
1 stick COLD unsalted butter, cut into small pieces
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup ICE-COLD water
Custard Filling:
3 cups half-and-half
3/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Other Items:
1 9-inch deep dish pie pan
Dried, uncooked beans (any kind), about 3 cups
Parchment paper

Steps:

  • CRUST: 1. In a large mixing bowl, place the flour, sugar, salt, and butter. 2. Stir the ingredients together briefly, just enough to mix the flour, sugar and salt together. Use a dough cutter (or you can use a food processor) to "cut" the butter into the flour. You want to see very small pieces of butter (about the size of a pea). 3. Pour the ice water over the flour mixture, starting with 1/4 cup of ice water. Gently mix the water into the flour, forming a shaggy, loose dough. Add more water, a spoonful at a time, until the dough comes together. You should not need more than 1/2 cup of ice water. This is what it looks like after the initial mixing of water and flour. You can still see some dry bits at the bottom of the bowl, but this is the perfect consistency - you do not need any more water at this point. Give it another minute or so of kneading and the dough will come together. 4. Wrap the dough in plastic wrap and place in the refrigerator to rest for at least 15 minutes. I actually place my dough in the freezer. Don't worry - the dough won't freeze solid. The goal is to get the butter very cold again (since the butter softened during the mixing process). You want to still see chunks of butter when you roll out the dough and eventually bake it. During the baking process, the melting butter creates steam, which is what makes your dough nice and flaky. 5. After 15 minutes, remove the dough from the refrigerator (or freezer). Place the dough between two large sheets of parchment paper. 6. Roll the dough into a circle, about 1/8 inch thick and two inches larger in diameter than the width of your pie pan. Turn the pie pan upside down on top of the parchment paper to measure. 7. To place the dough in the pie pan, remove one sheet of parchment paper. Turn the pie pan upside down over the dough. Carefully slide your hand beneath the parchment paper and flip the dough and pie pan right-side-up. Gently push the dough down into the pie pan. 8. Carefully peel the parchment paper off the dough (save the paper for use later). Push the dough into the sides of the pan (and pinch the dough to close any holes), if necessary. 9. Trim off some of the dough around the edge, leaving a little bit of dough hanging over the side. Use whatever method you like to flute the edge of the dough. I just use my fingertips to create a fluted edge like you see below. 10. It's time to blind-bake the pie crust. Pre-heat your oven to 425 degrees. Place one sheet of parchment paper inside the pie pan. Place the dried beans over the parchment paper. I like to place my dried beans in oven cooking bags; this way I can reuse the beans the next time I bake a pie. 11. Bake the pie crust for 15 minutes then remove it from the oven. Remove the beans and parchment paper and return the pie crust to the oven to bake for 5 more minutes. 12. During the last 5 minutes of baking, the bottom of the pie crust will very likely bubble up. Do not panic. After you remove the crust from the oven, immediately (but very gently) push down on the bubble to release the steam. The bottom of the pie crust will flatten again once all of the steam is released. Set the pre-baked crust aside while you prepare the custard filling. FILLING: 1. Decrease your oven temperature to 350 degrees. In a small mixing bowl, place the sugar, eggs, vanilla extract and salt. Use a hand mixer on low speed (or a whisk) to mix the ingredients together; mix for a couple of minutes only. Do not over-mix or your resulting custard will turn out grainy. 2. In a separate microwave-safe bowl, heat the half-and-half in the microwave on high for two minutes. Mix the hot half-and-half - 1/2 cup at a time - into the egg mixture. DO NOT add the hot liquid all at once or you will end up scrambling your egg mixture! Adding the hot liquid a little at a time tempers the egg mixture. Continue mixing in the hot liquid, a little at a time, until all the liquid is mixed with the egg mixture. BAKE THE PIE: 1. Place your oven rack in the bottom half of your oven. Place a baking pan in the oven, then place the un-filled and pre-baked pie crust on top of the baking pan. Carefully pour the filling mixture into the pie crust. Be careful not to touch the hot oven with your arms or hands as you pour the liquid into the pie crust. I do it this way because the filling will come to the very brim of the pie crust - it is much easier doing it like this than trying to fill the crust outside of the oven, then carrying the full crust to the oven without spilling it (yeah, that's a mess waiting to happen). 2. Bake the pie for a total of 50 minutes. After 40 minutes, if you need to, wrap a piece of foil (or use a pie shield) around the edge of the pie (to prevent the crust from burning or browning too much). Bake for 10 more minutes then remove the pie from the oven. The pie will be jiggly still when you take it out of the oven. It will look something like jello, with the top surface of the pie rippling as you gently shake it. You may think the pie is under-cooked, but TRUST ME, it is DONE. Resist the urge to bake it longer. You really don't want to over-bake custard pies. Have you ever had custard pies that tasted way too much like eggs? That's due to OVER-BAKING the custard - a real no-no. 3. Now comes the hard part. You MUST let the pie cool at room temperature for at least 2 or 3 hours before cutting into it. As the pie cools, the filling is still "cooking." The pie will set (firm up) once completely cooled. Ideally, after cooling at room temperature for a few hours, you want to refrigerate the pie another hour or so to finish cooling and allow the pie to set fully. Of course, after the requisite 3 hours of room-temperature cooling, I just could NOT wait to eat this pie. I went ahead and cut a small slice - to give it a taste test, you see. As our family's resident home chef, I just HAD to ensure this pie was fit for consumption! And it was. As you can see, the pie is mostly set at this point, but another hour or longer of cooling in the refrigerator will be better. This is the pie after cooling in the refrigerator overnight. Make sure the pie is completely cooled at room temperature before placing in the refrigerator or else condensation will collect on the top of the pie as it cools in the fridge. If that happens, don't worry - just use a paper towel to soak up any accumulated condensation on top of the pie.

RICH SHORTCRUST PASTRY



Rich Shortcrust Pastry image

A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.

Provided by bluemoon downunder

Categories     Dessert

Time 37m

Yield 1 quantity of pastry

Number Of Ingredients 7

1 1/2 cups plain flour
1 pinch salt, to taste
100 g unsalted butter, chilled, diced
1/4 cup caster sugar
1 egg yolk
2 drops vanilla essence
1 -2 tablespoon ice water

Steps:

  • Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
  • Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
  • Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
  • Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
  • Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
  • Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.

Nutrition Facts : Calories 1644.3, Fat 87, SaturatedFat 53.1, Cholesterol 381, Sodium 178.1, Carbohydrate 193.8, Fiber 5.1, Sugar 50.6, Protein 22.6

VANILLA CUSTARD PIE



Vanilla Custard Pie image

My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/3 cup butter, melted
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
MERINGUE:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Steps:

  • Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

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Press pastry into the fluted sides of the pan; trim edges. Line pastry shell with a double thickness of foil. Step 4. Bake in a 375 degree F oven for 10 minutes. Remove foil. Bake for 8 to 10 minutes more or until golden. Completely cool pastry shell in …
From bhg.com


PASTRY CREAM (VANILLA CUSTARD FILLING) - OHIO EGGS
2018-06-21 MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately.
From ohioeggs.com


PIES AND PASTRIES RECIPES | RECIPES.NET
Crispy Banana Apple Crumble Recipe. A crunchy, golden-brown crust with a mushy mixture of banana and apple slices underneath, our Crispy Apple Banana Crumble Recipe makes for more than a fine dessert. Adding a dollop of ice cream on top also goes really well with this freshly baked pastry. 1 hr 5 mins. Pies & Pastries.
From recipes.net


HOMEMADE CUSTARD PIE RECIPE {EASY EGG BAKED CUSTARD DESSERT …
2018-12-03 Whisk together the eggs, sugar, salt and vanilla. Take 1 cup of scalded milk and drizzle it into the egg mixture, whisking quickly and constantly. Once you’ve drizzled in the first cup, then slowly drizzle in the rest of the milk, whisking the entire time. Line a 9” pie plate with your favorite pastry crust.
From tastesoflizzyt.com


CHOCOLATE CREAM PIE (MADE FROM SCRATCH!) - THE MERCHANT BAKER
2020-10-29 Place a sheet of plastic wrap directly on the surface. To speed cooling, set bowl in a larger bowl of ice water, insuring water isn't so deep that it leaks into the custard. Once custard is cooled, whisk again and pour into crust, spreading evenly. Whip cream and confectioner's sugar with an electric mixer.
From themerchantbaker.com


THIS EXTRA-RICH VANILLA CUSTARD IS WHAT DREAMS ARE MADE OF
2022-06-09 To make custard, the egg yolks are whisked into the sugar, cornstarch, and salt in a medium mixing bowl. Milk and cream are combined in a heavy-bottomed saucepan and brought just to a simmer. The hot milk is slowly whisked into …
From simplyrecipes.com


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