Pineapple Custard Easter (Print Version)
# Ingredients:
→ Crust ingredients
01 -
A dash of salt
02 -
170 grams (1 1/2 sticks) cold butter, diced into cubes
03 -
300 grams (2 1/2 cups) plain flour
04 -
1/3 cup (68 grams) granulated sugar
05 -
3 whole eggs, large
06 -
1–2 tablespoons chilled milk, only if the dough feels too dry
07 -
1 egg yolk, whisked (for brushing the top of the pie)
→ Filling ingredients
08 -
5 tablespoons (50 grams) cornstarch
09 -
1 stick of cinnamon (roughly 2 1/2 inches)
10 -
1 cup (250 ml) water
11 -
5 cups (around 800 grams) fresh pineapple, chopped—approx. one large pineapple
12 -
200 grams (1 cup) white sugar
# Instructions:
01 -
Dump the flour, sugar, and salt in a big mixing bowl. Drop in the cold butter cubes and mash them in with a fork or pastry cutter until tiny crumbs form. Beat the eggs and add them one at a time, mixing after each until the dough holds together.
02 -
Flour your counter, then knead the dough for a minute or two. If it cracks or feels dry, splash in some milk to moisten it. Divide it evenly, flatten the pieces into discs, wrap each securely in cling film, and place in the fridge to chill for at least 30 minutes.
03 -
While the dough's cooling, grab a pot and combine the pineapple chunks, sugar, and cinnamon stick over low heat. Blend together the cornstarch and water in a small bowl, then pour it into the pot. Keep stirring for 10 minutes until it thickens and looks shiny. Cook an extra 5 minutes, take out the cinnamon stick, and let the filling cool down completely.
04 -
After chilling, place the dough rounds on a floured surface. Roll them out to about 12 inches wide and around 1/8 inch thick. Lay one circle inside your pie dish as the bottom crust. Save the other piece for the top.
05 -
Spoon the cooled pineapple filling into the crust you’ve laid in the pan. Drape the second rolled dough over the filling. Cut a small opening in the middle for steam to escape. Trim the edges and pinch both layers of dough together. Use the egg yolk to coat the top for a shiny finish.
06 -
Preheat your oven to 350°F (175°C). Bake the pie for 50–60 minutes till the crust is beautifully golden and you spot the filling bubbling through the vent. Let it cool a while before serving.
# Notes:
01 -
A tropical treat with a crunchy crust and juicy pineapple center. Great for spring gatherings!
02 -
Fresh pineapple delivers the best flavor, but canned is fine if you're in a rush.
03 -
Make ahead by leaving the pie out at room temperature overnight. Perfect for laid-back meals or festive occasions.