Gooseberry and Vanilla Custard Pie

A community recipe by Kukka

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.

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 ounces confectioners' sugar
1 egg
8⅘ fluid ounces all-purpose flour
1 pinch of salt

For the Filling

1 vanilla custard (shop bought or homemade)
10½ fluid ounces 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.