Decided upon baking this pie was rather ad hoc. As I bought a box of strawberries a week ago, and they were left in the fridge and were forgotten, when I saw the box again yesterday, they were still alright but I gotta quickly use them up b4 they turn rotten.
I adapted the sweet pastry recipe from AG's 'Irresistible Pastry', a very crispy pastry I able to get.
Sweet crust pastry:
(yield 540g pastry)
Ingredient
(A)
70g icing sugar
150g butter
(B)
1 egg
(C)
260g flour
1 tbsp milk powder
- Mix (A) until well combined and add in (B), cream until smooth
- Add in sifted (C) and mix until well blended
- Refrigerate for 30 minutes or until firm
- Take out and roll between 2 sheets of plastic wrap to the desired thickness and size (use about 300g)
- Line the greased pie mould with the rolled pastry
- Prick the pastry with fork and chill it in the fridge for 20 minutes
- Cover the pastry shell with foil, bake at 190C for 15 minutes
- Remove the foil and bake for another 10 minutes
- Let it cool
- The remaining unbaked pastry dough able to store in the freezer for future usage
I used the custard recipe from the Mille Crepe Cake, the custard is awesome, couldn't stop myself from keep scooping or licking it. I made a little mistake here, I should have doubled the custard recipe as the pie is big, I got a very thin layer of custard for the pie only :(
You may also notice from the photo that I spread a layer of nutella chocolate onto the pie, as I hope that the nutella will act as a wall to prevent the moist from custard to soften the pie crust, keep my fingers cross :)
Little girl had this piece for breakfast, she loves it, especially the strawberries which were sweetened by the icing sugar and custard
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