Intro: Custard Cream Mini Pie
This is a miniature version of the pie. Hope you like it. If you find this recipe good please do vote for me for the Pie contest :) :)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 cup ice water
1 1/4 cups milk
1/2 1 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup granulated white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch (corn flour)
Step 1: How to Make the Pie
Place the flour, salt, and sugar and bring it together till combined. You can use a food processor for this purpose.
Add the butter and process until the mixture is crumbly for about 15 seconds. Add water ( start with 1/4th cup ) till it is sufficient enough so that the dough is coarse and will clump together when pinched.
The dough should not become a dough but should be a coarse type of texture.
Transfer the dough out onto your work surface and gather it to form a ball shape.
Divide the dough into equal quantity. Flatten each portion into a 5 inch disk. Cover with plastic wrap. Refrigerate for an hour or so until it is firm enough.This will chill the butter .
Take it out from the refrigerator. For each disk of dough, on a lightly floured surface, roll out the dough to fit into pie mini pan ( I am using a square shaped mini mold).Roll it out each time with the rolling pin. Then rotate slightly the pie dough. Roll it till we get a shape greater than the mold we are going to use. Always roll from the center to outside and keep uniform thickness.
When the pie dough is of desired shape the with help of the rolling pin lightly roll it around your rolling pin. Unroll it on the pie mold we are going to use. Now with help of your fingers lightly press onto the bottom and the up side of the pie mold. Prick lightly the bottom of the rolled pie dough to prevent puffing up during baking. Now at this stage place the pie mini mold with the unbaked dough in the freezer for 15 minute to prevent puffing up (Or you can place uncooked rice in the middle as weight to prevent puffing up).
Meanwhile, preheat oven to 180 degree C. Place rack in center of oven.
Place baking mini mold on a larger baking pan and bake crust for 180 degrees C for about 15 minutes or until crust is dry and lightly golden brown. When it is cooled down remove it from the mold.
Step 6: Custard Cream
In a medium-sized heatproof bowl, take egg yolk. Mix the sugar and egg yolks together. Sift the flour and cornstarch (corn flour) together and then add to the egg mixture. Mix it til you get a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If pieces of egg are formed just strain it.
Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick.
Let the custard cream cool down. Then place a spoonful of the cream in the pie. Serve it with some chocolate shavings.