Tarte A Bouillie French Custard Pie Recipes

Steps:

• 1. Cream butter, margarine and sugar. Add the eggs and mix well. Mix in the milk. Next add all the dry ingredients, folding in gradually. Put in the fridge for about one hour as this makes it easier to roll. Roll on floured waxed paper to desired pie plate size. Fill the crust with the custard, then add strips of dough across the top. Bake in a 400º oven until golden brown. Cool.
• 2. FILLING: Mix all ingredients and cook until thickened custard. Cool and then pour into pie shell.

Steps:

• For crust, cream together sugar and shortening.
• Add beaten egg, flour, baking powder, nutmeg and salt.
• Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
• Place dough in pie pan and form it up the sides.
• Prick the bottom of the pie crust slightly with a forkfork.
• For filling, bring 2/3 cup milk to a boil.
• In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
• Slowly add the milk and egg mixture to the boiling milk and cook until thick.
• Remove from heat and add vanilla.
• Pour custard into crust and bake in a pre-heated oven at 400°F until brown.

Steps:

• Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
• In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
• Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
• To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
• Preheat your oven to 350.
• Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
• Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
• Pour the cooled custard into the pie pan and cover with the lattice if you like.
• Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.