I offer a recipe for a dough for a custard pie. The filling can be changed at your discretion and taste. The main thing is the base and filling for a custard pie. The base can be prepared in the form of blanks and stored in the freezer for up to 2 weeks, carefully packed in food wrap. It is very convenient to prepare several basics. And if necessary, I took it out, filled it with stuffing and baked it. And a delicious dinner is provided for you without any problems. In addition, it is convenient when "guests are almost on the doorstep." Baked custard pie, served with vegetables and a glass of white wine - beauty. The guests are happy, and you are a hospitable host/hostess.
|Cook Time||180 minutes|
- 1 piece Leek
- Green peas to taste, I have frozen
- Corn (canned) to taste, I have frozen
- 1 piece Red sweet pepper
- Tomato (sun-dried) to taste
- Cottage cheese to taste
- 2 tablespoons Vegetable oil
- Butter to taste
- Preparing the base for a custard pie (shape with a diameter of 26-28 cm) In a mixer, mix cold diced butter, salt, flour into crumbs using a nozzle (spatula) into fine crumbs or chop with a knife if there is no mixer. Then add the yolk with ice water and knead the dough quickly until smooth. The shortbread dough does not need to be kneaded for a long time, only until it becomes homogeneous.
- Roll out the dough between two sheets of baking paper with a flat rolling pin. The size of the dough is approximately 37X37 cm. Roll out the dough so that it covers the mold. Roll out the dough from the center to the edges, avoiding the formation of folds on the paper, to do this, lift the paper so that it sticks, and roll out the dough further. It is very important not to roll out the dough like on a honey cake - back and forth. Just roll out the dough from the center to the edges. In my case, the foundation was thin, I like it that way. But there are people who like the pie itself to be thicker, respectively, and roll out the dough thicker.
- The form is carefully, without any gaps, lubricated only with butter. You don't have to bake it in this form. You can use it in glass form or in any available detachable form. I like tartlets smaller and with rounded sides, so I have this shape with a removable bottom, which is very convenient. Remove one layer of paper and spread the dough over the mold using a rolling pin.
- We do not stretch the dough, but simply put it into a mold and form the sides, gently pressing the dough to each wave. This is necessary for uniform application of the base over the entire surface. Otherwise, the bottom will be thicker and the sides will be thinner. I want beauty. With a sharp knife, cut the edges according to the shape, cutting off the dough. Then prick the dough with a fork, starting from the joints, as in the photo.
- Then very often we prick the bottom and sides with a fork. Tighten the mold with a film and send it to the freezer for at least 2 hours. Remove the blank from the freezer, cover with baking paper and put the filling on top (beans, peas, rice ...) and bake at 180 C until half-cooked (as the edges begin to brown), remove the filling and another 15 minutes in the oven. The base should be almost baked (we always keep an eye on our oven - they are all different).
- The remains of the dough can be used as a decoration. Roll into a ball and roll out also between two sheets of baking paper without creases. Cut out triangular shaped cookies, sprinkle with coarse salt and sesame seeds, use a rolling pin to press down the powder, and transfer the cookies to a perforated baking sheet. You can sprinkle with parmesan, herbs. We send it to the cold / freezing. Then bake until cooked.
- Cut the leek into half rings, fry in vegetable oil. In the same place, send diced Bulgarian pepper, fry together with onions, adding a little butter. Then send the peas and kurusa to the pan and also put out a little. Add salt and pepper to taste. You can add your favorite herbs. The filling is ready.
- For the filling, whisk the egg with a pinch of salt and pepper, add 100 ml of cream and mix. Grate the cheese on a coarse grater and send it to the egg-cream mixture. The amount of filling should be selected according to your taste, the main thing is to observe the proportions of egg-cream-cheese. Someone likes it when there is a lot of filling, someone, like me, likes it when the filling still prevails, and not the omelet.
- Let the finished custard pie cool for 20-30 minutes. It can be served both warm and cold. The filling should be baked, not poured out of the finished custard pie. If it is too liquid, then next time you need to add a little time for baking, 5-7 minutes. I served a custard pie, garnishing it with a ready-made salad mix and cookies from the leftover dough, and sprinkled a little olive oil on top. It turned out to be original and very beautiful. You can not decorate at all and serve as is. My brother-in-law preferred to eat without any salad.