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Gooseberry and Vanilla Custard Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

You can make the vanilla custard yourself or use shop-bought vanilla custard or powder mixed with milk.

You can make the vanilla custard yourself or use shop-bought vanilla custard or powder mixed with milk.

Ingredients

Serves: 0

Metric Cups

For the Pie

  • 100 grams butter
  • 150 millilitres icing sugar
  • 1 egg
  • 250 millilitres plain flour
  • 1 pinch of salt

For the Filling

  • 1 vanilla custard (shop bought or homemade)
  • 300 millilitres gooseberries

For the Decoration

  • 1 bunch lemon balm leaves
  • lime zest

For the Pie

  • 4 ounces butter
  • 5¼ fluid ounce confectioners' sugar
  • 1 egg
  • 8⅘ fluid ounce all-purpose flour
  • 1 pinch of salt

For the Filling

  • 1 vanilla custard (shop bought or homemade)
  • 10½ fluid ounce gooseberries

For the Decoration

  • 1 bunch lemon balm leaves
  • lime zest

Method

Gooseberry and Vanilla Custard Pie is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven at 200 C.
  • Cream the butter and icing sugar until fluffy. Add egg, flour and salt and mix. Cover the mixture with cling film and let it stand in the fridge for a couple of hours before baking the pie.
  • Roll the dough into a 25 cm pie dish with a rolling pin. Cover with grease proof paper and eg. dried peas. Bake for about 7 minutes, remove the peas and bake for another 7 minutes.
  • Take from the oven and let cool.
  • Fill the pie dish with the vanilla custard and halved gooseberries.
  • Decorate with lemon balm leaves and lime zest.
  • Preheat the oven at 200 C.
  • Cream the butter and confectioners' sugar until fluffy. Add egg, flour and salt and mix. Cover the mixture with cling film and let it stand in the fridge for a couple of hours before baking the pie.
  • Roll the dough into a 25 cm pie dish with a rolling pin. Cover with grease proof paper and eg. dried peas. Bake for about 7 minutes, remove the peas and bake for another 7 minutes.
  • Take from the oven and let cool.
  • Fill the pie dish with the vanilla custard and halved gooseberries.
  • Decorate with lemon balm leaves and lime zest.
  • Tell us what you think