Prue Leith’s Custard Pie recipe
Method Step 1 For the rich shortcrust pastry, sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Pie dish
- Mixing bowl
- Fork
- Rolling pin
- Baking beans
- Baking parchment
- Oven
- Saucepan
- Whisk
- Offset spatula
- Piping bag
- Star nozzle
- Cake stand
- Parchment paper
- Chef's knife
- Measuring cup
- Spoon
- Fine-mesh sieve
- Hand mixer
- Freezer
- Refrigerator
- Kitchen scale
- Stove
Ingredients
- 170g plain flour, plus extra for dusting
- pinch of salt
- 100g unsalted butter, cut into cubes
- 2 tbsp icing sugar, sifted
- 1 medium egg yolk
- 2–3 tbsp cold water
- 450ml whole milk
- 4 Burford Brown egg yolks
- 75g caster sugar
- 25g plain flour
- 25g cornflour
- 1 tsp vanilla essence
- 450ml double cream
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