Sunday, June 11, 2017

Summer berry pie with lemon pastry cream

I made this last night for dinner with friends. I thought it was spectacular! 

1 9" pie crust, blind baked
1 recipe, lemon pastry cream
1 1/2 pints of berries (I used 1/2 pint raspberries, 1/2 pint blackberries, 1/2 pint blueberries), washed and dried
Raspberry or strawberry jelly

Pastry cream
1/2 to 3/4 cup sugar
1/4 cup + 2 tbl cornstarch
Pinch of salt
2 cups 1/2 and 1/2
1/4 cup lemon juice
4 eggs, beaten
Zest of 1 lemon
1/4 tsp l real lemon extract
1/2 tsp vanilla
4 tbl butter

In a saucepan, whisk together dry ingredients, slowly whisk in milk to make smooth mixture. Add lemon juice and cook over medium high heat til boiling. Whisk some of the hot mixture into the eggs. Then add egg mixture back and, stirring constantly, cook til it boils again. Add zest,extracts, and butter. Place a piece of plastic wrap down onto custard and let cool.

Heat some jelly in the microwave for 15-30 seconds til liquid. Paint the pie crust with the jelly. Fill the crust with the pastry cream and top with berries. Glaze berries with more jelly. Refrigerate for at least 2 hours before serving.

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