Passport & Plate - Blackberry Custard Pie with Cinnamon Crust
USA | Thursday, March 5, 2015 | 5 photos
Ingredients
Cinnamon Pie Crust: Making pie crust can seem daunting, but you are up for the challenge! The added cinnamon and nutmeg in this recipe gives this crust just the right amount of spice to complement the pie filling.
Ingredients:
2 1/2 cups all purpose flour (plus more for rolling the dough)
2 sticks unsalted butter
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon sugar
Ice water, as needed
Blackberry Custard Filling: Juicy blackberries compliment the creamy custard in this decadent pie filling. This recipe is easily made ahead of time so it is great for when you are expecting company and don't want to be stuck in the kitchen all night!
Ingredients:
2 cups fresh blackberries
4 eggs
2/3 cup granulated sugar
1 1/3 cup heavy cream
1 1/2 teaspoon vanilla extract
Optional Crystallized Mint Leaves: This process is deceptively simple and taking the time to make this delicious garnish adds that little something special that puts this dish over the top.
Ingredients:
1 egg white
Juice from half a lime
Handful fresh mint leaves
1/4 cup granulated sugar
How to prepare this recipeIf you plan to make the crystallized mint leaves as garnish you should complete this step first.
1. Mix together the egg white and lime juice. Lightly brush this mixture onto your mint leaves
2. Toss the wet mint leaves in the granulated sugar to lightly coat.
3. Cover a drying rack with wax paper and lay coated mint leaves in a single layer to air dry. The drying process could take up to six hours. These can be stored in an airtight container overnight if you wish.
Next you will need to prepare your pie crust.
1. Cut sticks of butter into cubes and refrigerate until chilled. The cold butter will result in a flaky crust.
2. Combine flour, cinnamon, nutmeg, and sugar in a large mixing bowl.
3. Add the chilled butter to your dry ingredients and incorporate using a pastry blender. The mixture should have a gravelly texture when finished.
4. Drizzle small amounts of ice water into mixture and blend. Continue to add in small increments until the dough holds together when squeezed into a ball. It should not crumble.
5. Form the dough into two equal sized balls and flatten. Wrap in plastic wrap and chill for around 30 minutes.
6. Lightly dust your work surface and rolling pin with flour. Place one ball of dough onto surface and roll in a circular manner until have reached a uniform 1/8 inch thickness.
7. Butter your pie plate or coat with non-stick cooking spray. Carefully place pie crust onto pie plate and press into place. Trim any excess crust with a small paring knife. Crimp edges to create desired effect.
The last step will be creating the filling for this delicious pie.
1. Rinse and dry blackberries. Sprinkle evenly into your pie crust.
2. Mix together beaten eggs, sugar, cream, and vanilla. Pour over the blackberries into your pie crust.
3. Bake at 400 degrees until the custard has set and the edges of the crust have turned golden brown. About one hour.
4. Let cool completely before serving.
The story behind this recipeBaking has been a part of my life for as long as I can remember. I grew up watching my mother’s skillful hands knead bread dough, whip cake batter, and most often crimp the edges on another perfectly flaky pie crust. In our small country kitchen my mom taught me all the fundamentals that were the building blocks I needed to begin tweaking recipes and making them my own. In the summers I was tasked with picking the wild blackberries that grew along the edges of the woods surrounding our home. Early each morning I would pick the ripe, succulent berries and dream about what tasty treats we could create with them. Those daydreams resulted in the recipe that I have chosen to share. I feel that this recipe is a perfect illustration of my life. It celebrates my past while also showcasing how much I have grown and evolved to become the adult I am today. The addition of the creamy custard makes the tart berries pop a bit brighter. The spicy cinnamon in the crust adds a level of comfort and familiarity to the dish. The crystallized mint leaves with just a hint of acidic citrus balances all the flavors to make this pie truly one of a kind. It is humble without being boring. It is understated with just the right amount of flair. It speaks volumes without ever saying a word.
