LEMON-BASIL CUSTARD PIE WITH RED BERRIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h45m
Number Of Ingredients 16
Steps:
- Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
- Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour.
- Preheat oven to 375 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool.
- Filling: Meanwhile, bring milk, cream, and lemon basil just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator).
- Preheat oven to 350 degrees. Return milk mixture to a simmer; remove lemon-basil sprigs. Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture is pale and thick, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight.
- Berries: Gently toss strawberries, raspberries, and elderberry clusters with sugar in a bowl. Let stand until juicy, about 5 minutes. Spoon berries and juices over chilled pie, top with lemon-basil flowers, and serve.
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ugwudike Joseph
[email protected]I'm so glad I found this recipe!
TsetskoSalcev Gaming
[email protected]This pie is a great make-ahead dessert.
Emmanuel Ndubuisi
[email protected]I can't wait to try this pie with different berries, like blueberries or raspberries.
John Alexis
[email protected]This pie is a great way to use up leftover berries.
Dinelka Shyamini
[email protected]I'm always looking for new and interesting pie recipes, and this one definitely fits the bill.
Salman Sani
[email protected]This pie is perfect for any occasion, from a casual get-together to a formal dinner party.
Md Albat
[email protected]I'm definitely going to be making this pie again soon.
Taufick Al
[email protected]This pie is best served chilled, so make sure you give it plenty of time to cool before serving.
Yari Rojas
[email protected]I added a dollop of whipped cream to each slice and it was the perfect finishing touch.
Chathushka Navoda
[email protected]I used a pre-made pie crust to save time, and it worked out great.
dennis Arquette
[email protected]I'm not a huge fan of basil, but I loved the way it paired with the lemon and berries in this pie.
sindhi malang
[email protected]This pie is easy to make and it's always a crowd-pleaser.
Mack Young
[email protected]I love the vibrant colors of this pie. It's so cheerful and summery.
Bayiyana Dianah Lukanga
[email protected]The custard filling was perfectly creamy and the crust was flaky and golden brown.
Ibrahim Bare
[email protected]I've made this pie several times now and it's always delicious.
Anne Atuya
[email protected]This pie was a hit at my last dinner party! The combination of lemon, basil, and red berries was unique and refreshing.