Strawberry Custard Pie – Historical Food Fortnightly Challenge #24 – Redo!

Old Fashioned Strawberry Custard Pie Recipe

For the HFF2 challenge 24 – Redo! I made the Edwardian Strawberry Custard Pie again. Last time the cake didn’t turn out as planned: the custard was too runny, the pie too sweet, and I had made too much shortcrust pastry. So I made some adjustment to the recipe.

Ingredients:

For the pastry:

  • 200g flour
  • 150g cold butter
  • 70g sugar

 

For the egg custard:

  • 350ml milk or soy milk
  • 4 tbsp sugar
  • 3 tbsp cornstarch
  • 2 egg yolks

 

For the meringue topping:

  • 2 egg whites
  • 50g sugar

 

  • 200g fresh or frozen strawberry halves

 

Frozen strawberries, fruit pie recipe
Frozen strawberries

 

Shortcrust Pastry: Cut cold butter into small pieces, add flour and sugar, and knead the dough briefly with cold hands. Line a tart pan with the pasty and bake for 20 minutes at 180°C.

Egg Custard: Stir sugar, starch and egg yolks into the milk and boil over medium heat until thickened.

Meringue Topping: Beat egg whites and sugar until stiff peaks form.

Assemble the Pie: Cover the bottom of the baked pie crust with strawberry halves, pour egg custard over it and spread the meringue over the custard. Bake for another 10 minutes at 180°C.

Strawberry Custard Pie - Historical Food Fortnightly Challenge #24 - Redo!

The Strawberry Custard Pie tastes wonderful: not too sweet, with a lovely strawberry flavor. And the combination of shortcrust pastry, egg custard and meringue topping is perfect.

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