Strawberry Custard Pie
🧾 Ingredients
For the crust:
1 ¼ cups (160 g) all-purpose flour
½ cup (115 g) cold unsalted butter, cubed
2–3 tbsp ice water
1 tbsp sugar
Pinch of salt
(Shortcut: use a store-bought pie crust if you prefer.)
For the custard filling:
2 cups (480 ml) whole milk
½ cup (100 g) sugar
3 egg yolks
¼ cup (30 g) cornstarch
2 tbsp butter
1 tsp vanilla extract
For the strawberry topping:
500 g fresh strawberries (halved)
½ cup (100 g) sugar
1 tbsp lemon juice
2 tbsp cornstarch
½ cup (120 ml) water
Optional:
Whipped cream for serving
👩🍳 Instructions
- Prepare the crust
Mix flour, sugar, and salt.
Cut in cold butter until crumbly.
Add ice water gradually until dough forms.
Shape into a disc, wrap, and chill for 30 minutes.
Roll out and fit into a pie dish.
Prick with a fork and bake at 180°C (350°F) for 15–18 minutes until golden. Let cool. - Make the custard
In a saucepan, heat milk until warm (not boiling).
In a bowl, whisk sugar, egg yolks, and cornstarch.
Slowly add warm milk while whisking.
Return to heat and cook until thickened.
Remove from heat, stir in butter and vanilla.
Pour into cooled crust and smooth the top.
Chill for at least 2 hours. - Prepare strawberry topping
In a saucepan, combine sugar, cornstarch, water, and lemon juice.
Cook until thick and glossy.
Let it cool slightly, then fold in strawberries. - Assemble
Spoon strawberry mixture over the chilled custard.
Refrigerate for another 1–2 hours until set.
🍰 Serve
Slice and top with whipped cream if desired.
💡 Tips
For extra shine, brush strawberries with a little warmed jam.
Keep refrigerated; best eaten within 2 days.
You can swap strawberries for mixed berries.