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Orange Blossom Custard Pie with Buttery Crust

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  • Author: Nora Callahan
  • Prep Time: 55 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Desserts

Description

Fragrant orange blossom water mingles with bright citrus zest in a silky, wobbling custard nestled on a golden, flaky crust. Each creamy bite ends with a clean, floral sweetness.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter chilled and cubed
  • 3 tablespoons ice water
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon orange blossom water
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. In a bowl combine flour, sugar, and salt for the crust.
  2. Cut in chilled butter using a pastry cutter until mixture resembles coarse crumbs.
  3. Add ice water one tablespoon at a time, mixing until dough just comes together.
  4. Shape dough into a disc, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 375°F and roll chilled dough into a circle to fit a 9-inch pie dish.
  6. Transfer dough to dish, trim edges, prick bottom with a fork, line with parchment, and fill with pie weights.
  7. Blind bake crust for 15 minutes, remove weights and parchment, then bake 5 more minutes; let cool slightly.
  8. Reduce oven temperature to 325°F.
  9. In a medium bowl whisk eggs, sugar, cornstarch, and salt until smooth.
  10. In a saucepan gently heat cream, milk, orange blossom water, orange zest, and vanilla until steaming but not boiling.
  11. Gradually pour warm milk mixture into egg mixture, whisking constantly.
  12. Strain custard through a fine sieve and pour into the pre-baked crust.
  13. Bake at 325°F for 30–35 minutes until custard is set but still jiggles slightly in the center.
  14. Cool pie to room temperature, then refrigerate for at least 2 hours before serving.

Notes

  • For best results keep the butter and water ice cold to achieve a flaky crust.
  • Prick the crust and use pie weights to prevent shrinking during blind baking.
  • Let the pie chill thoroughly before slicing to ensure the custard sets properly.
  • Garnish with extra orange zest or edible flowers to enhance presentation.

Find it online: https://bonnerecipes.com/orange-blossom-custard-pie-with-buttery-crust/