It’s summer here and summer means strawberries. Lots of them. Think: 10 punnets of strawberries sitting in my fridge at one time. What's one to do with so many? Pie, of course. Well, not just any pie. Strawberry custard pie.
You know those yummy fruit tarts that bakeries sell? The ones with the custard in the middle and the shiny glaze on top? Well, this one tastes exactly like those ones. Even better, maybe. My family loved this one so much that they neatly polished off this pie in just one day. And it’s very easy to throw together which is a bonus!
Strawberry Custard Pie
1 cup plain flour
¼ cup sugar
1 egg yolk
1 tbsp water
500ml custard (made from powder)
600g strawberries, cored (about 2.5 punnets)
For the topping:
1 cup water
1 cup sugar
4 tbsp cornstarch
4 tbsp strawberry jelly crystals
Preheat oven to 200C. Process flour and butter until it resembles fine breadcrumbs. Stir in sugar then add egg yolk and water. Mix to a stiff dough. Chill for 30 minutes before using. (optional, I don’t usually chill this dough) Roll out and place in pre-buttered pie dish. Bake for 10-15 minutes or until dough is a light golden-brown.
Make custard while pastry is baking, according to the directions on the box. Once pastry has cooled slightly, pour in the custard. Arrange the strawberries on the pastry then make the topping.
Combine water, sugar, and cornstarch in a saucepan and boil until clear. Remove from heat and add jelly crystals. Pour mixture over strawberries and keep pie in fridge until ready to serve.