Vanilla Custard Pie Envelopes.
You can cook Vanilla Custard Pie Envelopes using 15 ingredients and 18 steps. Here is how you achieve it.
Ingredients of Vanilla Custard Pie Envelopes
- You need of Custard.
- You need 1/3 cup of white sugar.
- You need 2 tsp of vanilla extract.
- You need 2 of medium-sized egg yolks.
- Prepare 1 1/2 cup of whole milk.
- It’s 2 tbsp of + 1/4 tsp cornstarch.
- Prepare of Pie crust.
- It’s 1 1/2 cup of AP flour.
- Prepare 1/4 tsp of baking powder.
- You need 1/2 tsp of salt.
- You need 2 tbsp of white sugar.
- Prepare 1/3 cup of butter.
- It’s 1 tsp of vanilla bean extract.
- It’s 4 tbsp of + 1/4 tsp whole milk.
- It’s 1 of egg (for eggwash).
Vanilla Custard Pie Envelopes instructions
- First, let’s make the custard. In a medium-sized sauce pan, combine everything but the cornstarch. Once the sugar has dissolved, add the cornstarch and mix quickly to avoid lumps. Cook on low heat for 5 minutes; stir constantly..
- In about 1 minute you will begin to feel the mixture thickening. Keep stirring for the remaining time of 4 minutes..
- Pour the custard inside an air-tight container; chill in the fridge for 1+ hours. (If you don’t have time to prepare the pie crust envelope, this custard recipe is amazing to eat as is.).
- Whisk the egg and 1 tbsp of cold water together to make the eggwash; set aside..
- Next, it’s crust time! You can either use the recipe I’m listing below, or you can use your favorite pre-made pie dough. I always recommend making things from scratch.).
- Preheat oven to 200 degrees Celsius. (400 degrees Fahrenheit).
- Then, combine your dry ingredients in a medium-sized bowl and mix with a fork or whisk. Next, add the butter and use your fingers to combine everything until the texture is crumbly..
- In a separate bowl, combine milk and vanilla bean extract (or vanilla extract) together. Then, add it to the dry mixture. Mix by hand until you have formed a ball of dough..
- Roll out your dough and cut into a large square. Cut into 4 equal-sized pieces. Set aside your scraps of dough to use later..
- Take aluminum foil and loosely fold vertically several times. Once you reach the top, fold over horizontally 2-3 times. This is going to be used as the mold for creating the crust envelope. Spray the foil generously with olive oil spray to avoid sticking..
- Make sure that the foil is not completely flat so that you will have enough room to fill the envelopes with the custard..
- Place the folded aluminum foil on top of one of the pre-cut dough pieces. Pull up one corner of the dough, then fold the corners on the left and right on top to make an envelope shape..
- With a pastry brush, gently coat the envelopes with the eggwash. Lightly sprinkle sparkling sugar, or granulated sugar on top of the envelopes. Bake with the foil inside the envelope for 18-20 minutes..
- OPTIONAL: Use the extra scraps of dough and make a small shape or design to add something fun on the front of the envelope like I did..
- Take out of the oven and let it cool for about 5 minutes. Then, gently pull out the foil..
- Fill a piping bag with the custard, and pipe it into the envelope until it reaches the top. Be careful not to overfill it otherwise the crust might crack slightly..
- Top with your favorite fruit or eat as is. (I used diced bananas and whipped cream!).
- Yes, please!! ?.