Reviews (1) Add Rating & Review 67 Ratings 5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4 Martha Stewart Member Rating: 5 stars 07/05/2014 I loved this recipe! For those of you who can't find lemon basil, you can substitute regular basil and a teaspoon of lemon zest.
Back to Lemon-Basil Custard Pie with Red Berries All Reviews for Lemon-Basil Custard Pie with Red Berries - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lemon-Basil Custard Pie with Red Berries Credit: Jonathan Lovekin Recipe Summary prep: 45 mins total: 10 hrs 45 mins Servings: 8
Ingredients Crust 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon coarse salt 1/2 teaspoon sugar 1 stick cold unsalted butter, cut into small pieces 2 to 4 tablespoons ice water Filling 1 cup milk 1 cup heavy cream 2 lemon-basil sprigs, plus more, with flowers, for serving 5 large egg yolks 1/4 cup sugar 2 teaspoons cornstarch 1/8 teaspoon coarse salt Berries 10 ounces fresh strawberries, hulled and sliced (about 2 cups) 8 ounces fresh raspberries, halved or cut into thirds if large (about 2 cups) Fresh elderberries or currants, kept in clusters (optional) 1/4 cup sugar
Gallery Lemon-Basil Custard Pie with Red Berries Credit: Jonathan Lovekin
Recipe Summary prep: 45 mins total: 10 hrs 45 mins Servings: 8
Gallery
Lemon-Basil Custard Pie with Red Berries Credit: Jonathan Lovekin
Lemon-Basil Custard Pie with Red Berries
Credit: Jonathan Lovekin
Lemon-Basil Custard Pie with Red Berries
Recipe Summary prep: 45 mins total: 10 hrs 45 mins Servings: 8
Recipe Summary
prep: 45 mins total: 10 hrs 45 mins
Servings: 8
prep: 45 mins
total: 10 hrs 45 mins
prep:
45 mins
total:
10 hrs 45 mins
Servings: 8
8
Ingredients
Ingredients
1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon coarse salt 1/2 teaspoon sugar 1 stick cold unsalted butter, cut into small pieces 2 to 4 tablespoons ice water
1 cup milk 1 cup heavy cream 2 lemon-basil sprigs, plus more, with flowers, for serving 5 large egg yolks 1/4 cup sugar 2 teaspoons cornstarch 1/8 teaspoon coarse salt
10 ounces fresh strawberries, hulled and sliced (about 2 cups) 8 ounces fresh raspberries, halved or cut into thirds if large (about 2 cups) Fresh elderberries or currants, kept in clusters (optional) 1/4 cup sugar
Directions
Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour.
Preheat oven to 375 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool.
Filling: Meanwhile, bring milk, cream, and lemon basil just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator).
Preheat oven to 350 degrees. Return milk mixture to a simmer; remove lemon-basil sprigs. Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture is pale and thick, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight.
Berries: Gently toss strawberries, raspberries, and elderberry clusters with sugar in a bowl. Let stand until juicy, about 5 minutes. Spoon berries and juices over chilled pie, top with lemon-basil flowers, and serve.
Reviews (1)
Add Rating & Review 67 Ratings 5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4
Martha Stewart Member Rating: 5 stars 07/05/2014 I loved this recipe! For those of you who can't find lemon basil, you can substitute regular basil and a teaspoon of lemon zest.
Reviews (1)
Add Rating & Review 67 Ratings 5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4
Add Rating & Review
67 Ratings 5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4
67 Ratings 5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4
67 Ratings 5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4
5 star values: 8 4 star values: 4 3 star values: 34 2 star values: 17 1 star values: 4
Martha Stewart Member Rating: 5 stars 07/05/2014 I loved this recipe! For those of you who can't find lemon basil, you can substitute regular basil and a teaspoon of lemon zest.Martha Stewart Member
Rating: 5 stars 07/05/2014
I loved this recipe! For those of you who can’t find lemon basil, you can substitute regular basil and a teaspoon of lemon zest.
Rating: 5 stars
All Reviews for Lemon-Basil Custard Pie with Red Berries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Basil Custard Pie with Red Berries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
