Custard Pie

I have read and had pie recipes with lots of butter. Now this is a guilt-free pie, which uses olive oil and wheat flour. It gives you the same type of pie crust except that buttery taste but tastes equally well. I made custard with the vanilla custard powder which you get in stores and  used pineapple essence too (my vanilla custard powder didn't have that much of vanilla flavour). I got a set of 3 pie pans with diameters are 12 cm, 10 cm and 8cm. So the below recipe is for these 3 pans (I got a pie of 12 cm, another of 10 cm dia and one of 8 cm dia).

For pie crust
Ingredients

• Wheat flour - 3 tbsp
• All purpose flour - 3 tbsp
• Olive oil - 2 tbsp
• Ice cold water - 1-2 tbsp
• Salt to taste

Method

• Mix together the flours and salt and refrigerate for 1 hour
• Freeze olive oil for 1 hour. You'll get frozen oil
• After one hr rub together the flour mix and frozen oil and let it come to a bread crumb texture. 
• Add ice cold water little by little to form a dough
• Wrap the dough with cling film or aluminium foil and refrigerate for another 20 minutes
• Roll out the dough after 20 minutes and transfer it to the tart pan. Trim if required. 

For the custard

Ingredients

• Custard powder - 2 tbsp
• Milk - 1 cup
• Sugar - 1/2 cup
• Pineapple essence - 1 tsp (optional)

Method

• Mix together a 1/4 cup of milk and custard powder. Keep aside
• To the remaining milk, add sugar and pineapple essence. Mix well
• Boil the above and add the custard powder-milk mix. Put on slow flame. 
• Stir continuously until you get a thick custard. (Till the back side of the spoon you are stirring with gets a coating)
• Switch off and allow to cool

Pour the custard over the prepared pie crust and bake in oven for 15 minutes at 150 degree celsius.

Sending this to Amina Khaleel's Guest Quest, Divya Culinary Journey's Showcase Desserts, I love baking @ tickling palates