After last weeks semi-pie-disaster, Scott decided he was going to pick the recipe this week. He wasn’t a huge fan of the Salty Honey Pie, but I think he just doesn’t have a love for sweet and salty mixed together (because I thought it was pretty darn good)!
If Scott had to pick one thing to eat for the rest of his life it would be maple syrup. Hands down. When we go to a pancake house in our area, he literally drains the entire bottle that they put on the table (it isn’t a small bottle either). So with that said, it did not surprise me that Scott decided he wanted a Maple Custard Pie.
Last weeks pie crust literally fell into the filling while baking. The recipe didn’t call for a blind bake, but maybe I should have done that. I had nightmares about failed pie crust… But fret not, I think I found the solution!!! I made this weeks pie twice — once for Scott’s hockey team and the other for Olive (okay for me, guilty!). I didn’t have time to make the second one Sunday night so I rolled my crust out, plated it, and crimped the edges. I left it in the fridge overnight to let the crust set. In the morning I look the pie out of the fridge, poked the bottom 20-25 times with a fork, and then froze it for 15-20 minutes. I then partially pre-baked the pie in the oven. This was the FIRST time my pie crust didn’t shrink at all! It stayed exactly where I put it!
Note: We are deep-dish pie kind of people, so for the following recipe I decided I needed to make a recipe and a half so it would fill the pie. It worked perfectly. I ended up with about 6 tart sized mini pies with the remaining custard filling. This was a lifesaver, because they were done baking before the pie was done (it took extra time to bake because of the extra filling – science, I love it!), so Scott had something to mow down on while he waited for the “real” thing! The recipe below reflects the original single recipe. Recipe adapted from Four and Twenty Blackbirds.
Pie Crust Ingredients and Recipe – roll out, plate and crimp. Refrigerate for at least 30 minutes (or overnight). Poke with fork 20-25 times and freeze for 15 minutes.
Partially prebake the crust. Place aluminum foil over the crust (and crimped edges) and add one layer of beans (or pie weights). Make sure there are more beans around the outside edge rather than in the middle. Bake crust at 425F for 20 minutes on the lowest rack. Remove aluminum foil and beans and bake for another 3 minutes. Allow crust to cool before filling with filling!
Olive says “Daddy was REALLLLLLLLY happy with this one!”