Date Custard Pie Food

CUSTARD PIE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with edge of plate; flute.
• Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
• Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
• Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

OLD-FASHIONED CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

CLASSIC CUSTARD PIE

Steps:

• Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
• With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
• Transfer the dough to a work surface dusted with flour.
• Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
• Transfer the dough to the freezer to chill while you preheat the oven.
• Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
• Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
• Lower the heat to 325º.
• Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
• Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
• Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
• Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
• Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
• The pie can be baked up to 1 day ahead of time.

DATE CUSTARD PIE

Steps:

• Cook dates with milk 20 minutes in double boiler; Strain, rub through sieve, and add eggs, salt and a few gratings of nutmeg.
• Line plate with Plain Pastry and build up a fluted rim; Pour filling into crust.
• Bake 10 minutes in hot oven (450F), then reduce heat to moderate (350F), and bake until firm when tested with silver knife.

CINNAMON CUSTARD PIE

Steps:

• Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
• Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.
• Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.
• Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
• Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.
• Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.

OLD FASHIONED CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl whisk together eggs, sugar and salt.
• Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
• Stir in vanilla.
• Pour, through a sieve, into the unbaked pie shell.
• Sprinkle top with ground nutmeg.
• Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
• Filling will look wobbly but will set up as it cools.
• Chill thoroughly and serve with whipped cream.

CUSTARD PIE

Steps:

• Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
• Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
• Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
• Bake at 450 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.