Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Custard Pie

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Custard Pie' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXVIII, Pies; crust Ch. XXVII, Pastry). Measures and oven temperatures modernized. Conversion: the crust is a reformulation, not a swap, per the rule base: Farmer's Plain Paste proportions (1 1/2 cups flour, 1/4 cup lard, 1/4 cup butter, 1/2 teaspoon salt, cold water — Ch. XXVII, Pastry) are rebuilt at 210 g blend (the original 188 g flour weight, +12%), with an egg, sour cream, and vinegar added as binder and acid, and a 1-hour chill; the filling needs no conversion — it contains no flour. Farmer gives the oven only as 'quick at first, then low'; the two temperatures above (425°F, then 300°F) are the standard modern equivalents for that instruction and are disclosed here. No custard pie is in the existing pool.

Two eggs, three tablespoons of sugar, salt, a cup and a half of milk, and a few gratings of nutmeg, strained into a paste-lined plate with a fluted rim. Farmer starts it in a quick oven to set the rim, then drops the heat, because egg and milk together need low cooking. The crust is the converter's reformulated gluten-free paste.

Category: BakingServes: 8Time: 90 minComplexity: 4/5

Why this complexity: Pie crust is a reformulation with binder, acid, and a 1-hour chill; Custard is started hot, then finished low so it does not curdle.

Ingredients

  • For the crust (reformulated from Farmer's Plain Paste; one crust with a fluted rim): 210 g gluten-free 1:1 baking blend (with gum), plus more for rolling
  • 1/2 teaspoon salt
  • 1/4 cup (about 55 g) lard, cold (or more butter)
  • 1/4 cup (about 55 g) butter, cold and cut small
  • 1 large egg, cold
  • 2 tablespoons sour cream
  • 1 teaspoon cider vinegar or lemon juice
  • 1 to 2 tablespoons ice water, as needed
  • For the filling: 2 large eggs
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • A few gratings of nutmeg

Method

  1. Make the crust: mix the salt with the blend. Work in the lard and butter to coarse crumbs. Stir in the egg, sour cream, and vinegar, then ice water just to a dough.
  2. Flatten into a disc, wrap, and chill about 1 hour.
  3. Roll a little larger than an 8- or 9-inch pie plate and line the plate. Build up a fluted rim with your fingers.
  4. Beat the eggs slightly; add the sugar, salt, and milk. Strain the mixture into the crust and sprinkle a few gratings of nutmeg over the top.
  5. Make in a quick oven (425°F) for 10 minutes to set the rim, then decrease the heat to 300°F and make until the custard is just set and a knife at the centre comes out clean, about 30 minutes more — egg and milk in combination need to be cooked at low temperature, as Farmer warns.
  6. Cool completely before cutting.

The verdict so far

No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.

Log in to deliberate (vote) — voting needs a free account.

I made this — file testimony Print

Something off about this recipe? Report it to the moderators.

Testimony

No testimony on the record yet.