Strawberry Custard Pie

There is nothing quite like fresh local strawberries, especially when they are mixed with sugar and put into a pie crust. This past weekend at the cottage I whipped up a strawberry custard pie. The custard idea came from childhood memories of getting a strawberry tart from Tim Hortons on those lucky treat days. The flavour combination of strawberry and vanilla custard is heaven in your mouth. The pie takes a number of steps, but they are simple with an end result that tastes as yummy as it looks. Enjoy!

IMG_0710 Pie crust dough balled upIMG_0713

Pie crust dough ready to be chilled


Custard making station


Bubbling milk mixture



Nice and thick custard


Rolling out the dough station area-all floured up! (including the rolling pin)


Dough ball rolled out evenly


Dough in pie plate, with punctuated air holes around edge


Baking sheet, double foiled, and improvised weight to cook the crust evenly


Final 15 in the oven


Strawberry filling – mushing berries with sugar


Further mushing as it heats on the stove

 IMG_0728 IMG_0729

Things are a bubbling!!


Assembly time…





After chilling (unfortunately bad photo finish)

Pie Crust

This crust recipe was adapted from All Recipes. The secret is to use chilled butter and water. The water I chill in the freezer before adding it to the dough.


1 1/4 cups all-purpose flour
1/4 tsp salt
1 tsp sugar
1/2 cup butter
1/4 cup cold water


  1. Preheat oven to 425’F
  2. In a large bowl, combine the flour, salt and sugar.
  3. Grate (secret weapon-the cheese grater) the chilled butter into the flour mixture.
  4. Stir in the water, a tablespoon at a time, until the mixture forms a ball. Now you can play a bit with these measurements, adding a little more butter and water until the dough rolls into a nice ball. You want it to be chunky with butter pieces so that when the dough bakes it is flaky.
  5. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Roll dough out to fit a 9 inch pie plate. Gently place the dough into the pie plate, pressing evenly into the bottom and sides of the pie plate.
  7. Pierce the bottom and sides of the crust with a fork to allow for air and butter bubbling movement. I did this around the inner edge of the crust-see photo above.
  8. Cover the dough with two layers of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan
  9. Fill the foil with pie weights or dried beans…or improvise like I did above with another heavy being dish. The weights ensure that the crust holds its shape while baking,
  10. Put the pie plate on a baking sheet, and reduce the oven temperature to 400’F
  11. Bake for 15 minutes, then remove the weights and lift up the edges of the foil.
  12. Return to the oven for another 15 minutes or until it is golden brown.

Vanilla Custard

This recipe was taken from Food. 


2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla


  1. Have eggs ready in a bowl, lightly beaten.
  2. Using a whisk, combine the milk, sugar and cornstarch in a medium saucepan over medium heat on the stovetop.
  3. Scald the milk mixture to the point that bubbles form around the edges, while whisking occasionally to prevent the cornstarch from clumping.
  4. Remove milk mixture from heat, and mix about 2 tablespoons of the milk mixture into the eggs using a whisk. Then mix the egg mixture back into the milk mixture in the saucepan, whisking constantly.
  5. Return to heat and whisk slowly until custard thickens. Approximately 2 to 3 minutes. Do not allow to boil.
  6. Remove saucepan from heat and stir in the vanilla.

Strawberry Filling

This recipe was once again adapted from All Recipes. 


1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water


  1. Set aside half of the strawberries in a bowl, mash the remaining half in a medium saucepan with the sugar.
  2. Place saucepan over medium heat and bring to a boil, stirring frequently.
  3. In a small bowl, whisk together the cornstarch and water.
  4. Add the cornstarch mixture into the boiling strawberry mixture.
  5. Reduce heat and simmer until it thickens, about 10 minutes, stirring constantly.
  6. Remove from heat.

Pie Assembly

  1. Pour the custard evenly into the cooled pie crust.
  2. Place the strawberries from the bowl on top of the custard.
  3. Pour the strawberry filling over the strawberries and custard.
  4. Place in the refrigerator and chill for a few hours.

Final Step: Slice and enjoy…and well share with others. 🙂


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