Craving a delightful dessert that's both easy to make and incredibly satisfying? Look no further than this fruit custard pie! This recipe delivers a creamy, dreamy custard filling perfectly complemented by a burst of fresh fruit. It's the perfect homemade treat for any occasion, from casual weeknight dinners to special celebrations. This easy recipe is perfect for beginner bakers and seasoned cooks alike, promising a delicious dish without hours in the kitchen. It’s a fantastic example of healthy meals that don’t compromise on taste. Let's get started on this quick dinner idea that's sure to impress!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Custard Filling:
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries – your favorites!)
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes, or until lightly golden.
Making the Custard Filling:
- Whisk ingredients: In a medium bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth.
- Heat milk: In a saucepan, heat the milk over medium heat until it's just simmering. Do not boil.
- Temper the eggs: Slowly pour a little of the hot milk into the egg mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
- Combine: Pour the tempered egg mixture into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens and comes to a gentle boil. This should take about 2-3 minutes.
- Remove from heat: Remove from heat and stir in the vanilla extract.
Assembling and Baking the Pie:
- Pour filling: Pour the custard filling into the pre-baked pie crust.
- Add fruit: Arrange your mixed berries evenly over the custard filling.
- Bake: Bake for 15-20 minutes, or until the custard is set and the fruit is bubbly.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the custard to set properly.
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- Feel free to experiment with different fruits! Peaches, apples, or cherries would all be delicious.
- For a sweeter pie, add a tablespoon or two of extra sugar to the custard filling.
- If you’re short on time, use a store-bought pie crust.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Cholesterol: 100-120mg
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 5-7g
This Fruit Custard Pie recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It’s a delicious dish that’s sure to become a family favorite! Enjoy!