Pie with exotic fruit

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Preparation

For the sweet pie crust: Using a mixer, a food processor or a whisk, cream 90 g of butter along with the sugar. Then add the egg. Once it’s well blended, add the flour and the salt. Mix well. Remove the dough from the bowl and wrap it in cling film. Let the dough rest for 1 hour in a cool place.

Use the remaining butter to butter and flour your pie pan. Using a rolling pin, roll out the dough until it’s about 2-mm thick, adding a bit of flour to prevent the dough from sticking, if needed. Press the dough into the pie dish. Should your dough pierce, you can easily plug the holes using the remaining bits of dough. Prick the crust all over with a fork and line it with parchment paper. Pour some peas into the pie pan to weight down your pie crust before baking it. Bake at 350 °F (175 °C) for about 15 minutes. Remove the peas and bake for 15 minutes longer, or until your crust is nice and golden. Set aside.

For the custard: Whisk the eggs and sugar until creamy. Add the flour at the end, whisking well. Bring the milk and vanilla to a boil, then pour one third of the boiling milk onto the eggs, whisking the entire time in order to prevent coagulation. Pour the eggs and milk mixture back into the saucepan containing the hot milk.

Turn up the heat slowly, whisking throughout. As soon as the liquid starts to boil, remove the saucepan from the heat and transfer it to an ice-water bath with plenty of ice cubes to stop the cooking process. Add the lemon zest while the custard cools. Cover the custard in cling wrap and refrigerate it until needed.

Once the custard is cold, pour it into the pie crust, smoothing it with a spatula.

Finely slice the fruit and arrange the pieces in a fan shape over the entire pie, starting from the edges. Refrigerate for 1 hour before serving, allowing the custard to soften slightly.

Source: Martin Juneau