Saturday, October 7, 2017

Pie.... Blueberry Custard

Pie is a wonderful thing.. 
Blueberry, my favorite is made even better with the addition of custard... 

1 3/4 cups flour
3/4 cup chilled butter, cubed
1 tablespoon sugar
1 large egg
1/2 tablespoon cold water


1 lb blueberries, washed and picked over
3/4 cup heavy cream
2/3 cup sugar 
2 large eggs
3 tablespoons flour
1 tablespoon Cassis 

In a food processor, pulse the flour and butter cubes for about 15 seconds, until the mixture reaches the consistency of coarse crumbs. Add the eggs, sugar and water, and process again until the mixture starts to come together. This should take no more than 30 seconds.

Turn the dough out onto a lightly floured surface and quickly shape together into a ball. Wrap it in plastic or wax paper and let it rest in the refrigerator for about a half an hour.

After the half hour, roll out the dough on your floured surface and fit into a 9 inch tart pan with a removeable bottom.  You should roll out the dough so that it is thin enough that it will overhang the edge of your tart pan, about an 1/8 of an inch thick. Then cut off the excess by rolling your rollingpin over the top edge of the pan. 

Preheat the oven to 400 degrees F. In a medium bowl, mix together the cream, sugar, eggs, flour and liqueur until the mixture is smooth. Sprinkle the washed and dried blueberries over the prepared crust. Pour the cream mixture over the berries. Lightly sprinkle the top with a bit of extra sugar. This will help the top brown during baking. 

Bake for 35 minutes, until the crust is fully cooked and the cream is set. Allow to cool before serving.

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