CUSTARD PIE
(Using B & S Crust Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| Crust: | ||
| B & S Crust Mix |
100.00 |
500.00 |
|
Unsalted Butter |
20.00 |
100.00 |
| Margarine |
12.00 |
60.00 |
| Shortening |
10.00 |
50.00 |
| Ice cold Water |
25.00 |
125.00 |
Filling: |
||
| B & S Custard Crème Filling Mix |
50.00 |
250.00 |
| Ice Cold Water |
50.00 |
250.00 |
Topping: |
||
| B & S Instant Whipping Crème Powder |
20.00 |
100.00 |
| Ice Cold Water |
14.00 |
70.00 |
PROCEDURE:
Filling:
- Mix custard crème filling mix and ice cold water.
- Cook the custard in a hot water bath or in a double boiler with constant stirring until it thickens.
- Remove from heat and set it aside.
Topping:
- Combine instant whipping cream powder and ice cold water.
- Whip for about 6-9 minutes at high speed until stable foam is formed.
- Set it aside the chiller.
Pie:
- Combine crust mix, shortening, margarine and butter. Rub in well using your hands, or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Add ice cold water to bind the dough. DO NOT OVER MIX.
- Roll out the pastry on a prepared pan leaving an overhanging edge.
- Pre-bake pie crust at 180°C for 12 minutes. Allow for it to cool.
- Add custard crème filling, cover using some chilled leftover crust dough, and brush with egg wash on top.
- Bake at 180°C for 35 minutes until golden brown.
- Allow for pie to cool. Top it off with the whipping cream and serve.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
