A good, homemade, custard pie; I think nothing’s beats it after a nice autumnal walk. I breath fresh and humid air from the woods and the fields. No one in sight. Sometimes a little bundle of fur passes by very quickly. I walked on a crunchy carpet of dead leaves, avoided puddles and mushy earth, and filled my nostrils with the scent of mushrooms, moss, hazelnuts. And what about the great colors around the hills…
The dough recipe has been posted earlier (I got it from Maggie Beer’s book “Maggie’s Harvest”). It’s rich and as great with a sweet or salty filling. Also it works great with gluten-free flour.
250g of flour (I chose buckwheat flour)
200g butter in cubes
125 ml sour cream
1 pinch of salt
Mix the flour, the salt and the butter with a pastry blender or a fork until the mix is sandy.
Add the cream and mix until you can form a ball. Wrap the dough in cling film and refrigerate for 15 to 20 minutes.
Spread the dough and use it for 2 tin of 24cm diameter (you can freeze one of the two).
Refrigerate again for about 20 minutes.
Preheat the oven at 200°C.
Prick the dough with a fork and cover with cooking paper.
Spread some weight (ceramic balls, rice or dry beans) on the paper and cook in the oven for 15 minutes.
Take the weight off as well as the cooking paper and put back in the oven for 5 minutes.
To garnish the dough, a very simple custard does the trick (the amount is for 1 pie):
250ml de cream (either raw cream or veggie cream: oat, almond, coconut,…)
½ grated vanilla pod
2 tbsp of maple syrup or honey
I don’t put too much sugar because I like it light on the sugary front and the pie is satisfying enough that way!
I serve this pie with warm tea, preferably Japanese (kukicha is great but sencha and bancha are even better to balance the creaminess of the pie).
When is the next outdoor walk?