Wednesday, 2 July 2014

Mulberry custard pie

So, I found that mulberry tree near our house next to an old road. Then an other one, in a park. I immediately had the idea of this pie.
Anyway, mulberries are so amazing. Unfortunately, I don't find mulberry trees very often, and finding the fruit in a shop is absolutely impossible. So if you happen to run into one, definitely go and make this pie! It is so yummy with the creamy vanilla custard. And the whole feeling of going and collecting some wild fruit in a wee basket or bowl is so great, almost magical. I think it makes you appreciate the fruit, thinking that it is a true gift from nature, not something you bought. Okay, I'm starting to be too romantic, let's move on!
I gave up my favorite 3:2:1 recipe this time to try something new I read in a magazine. It was great, but kind of similar to my original one. 
If you can't get mulberries (but please try), you can make this pie with raspberries or blackberries as well.

 scroll down for printable recipe!

300 g flour
200 g butter
100 g icing sugar
1 egg yolk
1 tsp baking powder
1/4 tsp salt
1 tblsp lemon juice
1 tsp soured cream

350 g mulberries
70 g caster sugar
2 dl water
1 sachet custard powder (49 g)

Put the butter in the microwave for 30 seconds. Beat it with the icing sugar and egg yolk until pale. Add the flour, salt, lemon juice and baking powder, and mix together with a wooden spoon. Add the soured cream (you can use cream fraiche or yogurt if you want), and incorporate the mixture into a ball using your hand. Add more soured cream if necessary. Cover it with cling film and put it in the fridge for 20 minutes.
Mix the mulberries with the caster sugar and cook it on medium heat for 5 minutes. Mix the custard powder with water and add it to the berry mixture. Mix constantly with a wooden spoon until it gets thick (around 5 minutes). Set aside.
Preheat the oven for 180 C. Divide the crust ball into to parts, leaving one of them bigger (2/3 - 1/3). Roll the bigger one on a floured surface. Grease a pie chart (I used a 32 cm wide one) and place the rolled crust in it. Bake for 10 minutes. Pour the mulberry mixture on the crust. Roll the other part as well, and cut 1,5 cm wide stripes. Place them on the berry mixture and bake together for 20 more minutes.
If you can, wait until it cools down, and the filling sets. 

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