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BUTTERMILK CUSTARD PIE WITH MIXED BERRY COULIS

 

Ingredients:

Crust:

1 cups unbleached flour

1/2 cup King Arthur White Wheat flour

2 tablespoons sugar

1/4 teaspoon salt

4 ounces 1 stick, cold unsalted butter

3-4 tablespoons iced water

 

Filling:

2 tablespoons unsalted butter

2/3 cup sugar, divided

2 large eggs. separated and at room temperature

2 large egg yolks

2 tablespoons lemon juice

1/4 cup unbleached flour

1/4 teaspoon salt

2-1/2 cups buttermilk

 

Fruit coulis:

2 pints mixed strawberries, blueberries and blackberries

or 12 ounces frozen mixed berries and some whole fresh ones

instant sugar

freshly squeezed lemon juice or Creme de Cassis, to taste

 

Directions:

Crust:

Prepare dough according to Pate Brisee technique, chill.  Roll the dough out on a lightly floured board to a circle 1" wider than the bottom of the pan.   Fold the dough over twice into quarters, lift it into the pan and unfold.  Crimp the edge, prick the bottom, and chill.  Prebake and cool.

 

Filling:

Preheat the oven to 425 degrees.

 

Cream the butter and 1/3 cup sugar together.  Add the egg yolks one at a time allowing the mixture to get fluffy between additions.  Stir in the lemon juice, flour and salt.  Beat in the buttermilk.

 

Beat the reserved egg whites with a pinch of salt and 1/8 teaspoon cream of tartar until they form soft peaks.  Sprinkle on the remaining 1/3 cup sugar in 3 installments, whisking well between additions.

 

Fold the whites into the buttermilk filling and gently pour the mixture into the cooled crust.  Bake for 15 minutes.  Turn the heat down to 350 degrees and continue baking another 30 minutes, or until a knife inserted in the center comes out clean.

 

Cool the pie on a rack and refrigerate at least 1 hour before serving.

 

 

Fruit coulis:

Rinse and drain the berries.  If using fresh berries, reserve 1/3 for garnish.  Puree the remaining berries and press through a food mill with a fine screen to remove seeds.  Season to taste with sugar and either lemon juice or Creme de Cassis.  Chill well.

 

Spoon a small amount of the coulis on each dessert plate.  Center a slice of pie on top and scatter on whole berries.


Adapted from The Artful Pie by Lisa Cherkasky and Renee Comet