Strawberry Custard Pie
Strawberry Custard Pie
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Ingredients
| Crust | ||
| ¼ | teaspoon salt | |
| 1½ | cups Robin Hood® All Purpose Flour | |
| ⅔ | cup Tenderflake® Lard | |
| ½ | tablespoon vinegar | |
| ¼ | cup ice-cold water | |
| Custard | ||
| 3 | eggs | |
| 1½ | cups white sugar, divided | |
| ¼ | cup whipping cream | |
| 2 | tablespoons cornstarch | |
| 2 | tablespoons lemon juice | |
| ¼ | teaspoon McCormick Cinnamon, ground | |
| ½ | tablespoon Club House™ Pure Vanilla Extract | |
| ½ | teaspoon nutmeg, ground | |
| Filling | ||
| 6 | cups fresh strawberries, quartered | |
| 1 | tablespoon lemon zest, finely grated | |
Directions
To prepare the crust, combine the salt and flour in a medium-sized mixing bowl. Cut in the lard using a pastry cutter or two forks until the mixture resembles coarse oatmeal. Mix the vinegar with the water. Add the water and vinegar mixture to the lard mixture a tablespoon at a time, adding only just enough to bind the dough. Do not overwork, as it will then become chewy instead of flaky. Divide the dough into two portions, using ¾ of the mix for one portion and then the remaining quarter. Press each into a disc shape and wrap tightly in plastic. Transfer the wrapped dough to the refrigerator and let rest for at least an hour.
Preheat oven to 420° F.
Remove the larger of the dough portions from the refrigerator and transfer to a lightly floured work surface. Roll the dough out to approximately ⅛” thickness, large enough to fit a 9” pie pan with a ¼” overhang. Line the pan with the dough, being careful to avoid tearing. Do the same for the smaller portion of dough, but roll just large enough to fit the top of the pie. Set the smaller dough portion aside on a lightly floured tray. Transfer both the lined pie pan and the tray to the refrigerator to chill while filling is prepared.
To prepare the custard, cream together the eggs and one cup of sugar in a medium mixing bowl until pale yellow and fluffy. Whisking well to combine, add the cream, cornstarch, lemon juice, cinnamon, vanilla extract and nutmeg to egg mixture.
In a medium-sized mixing bowl, combine strawberries, lemon zest and the remaining ½ cup of sugar. Distribute evenly in the large pie shell.
Carefully pour the custard mixture over the fruit until it reaches almost the top edge of the crust. Place the upper crust on top of the filled shell and fold the bottom edge over the top crust. Crimp the edges with a fork and trim any excess dough with a sharp knife.
Bake for 15 minutes. Reduce heat to 350° F and bake for another 30 – 40 minutes, until golden brown and flaky. Remove from oven and let cool completely, 3 to 4 hours, on a rack before serving.
Serves 8.
