We’re celebrating Pi day with some Pie.
If you’re stuck inside for today’s Nor’easter snow storm, then do yourself a favor and make this delicious Matcha Custard Pie from Emily & Melissa Elsen of Four & Twenty Blackbirds. Bonus: It’s green, so if you’re fortunate enough to be somewhere warm and sunny, then make this pie for the upcoming St. Patrick’s Day!
For more pie recipes from Four & Twenty Blackbirds, check out the Four & Twenty Blackbirds Pie Book.
FOUR & TWENTY BLACKBIRDS MATCHA CUSTARD
by Emily Elsen & Melissa Elsen
- ⅔ cup/133 grams granulated sugar
- 1 ½ tablespoons flour
- ¼ teaspoon salt
- 2 teaspoons matcha powder, preferably culinary grade
- ½ cup/113 grams/1 stick unsalted butter, melted
- 3 eggs, plus 1 egg yolk
- 2 cups/470 milliliters heavy cream
- ½ teaspoon vanilla extract
- 1 par-baked, 10 inch pie shell, see crust recipe below
- Whipped cream, for serving (optional)
Heat the oven to 325 degrees. Whisk together sugar, flour, salt and matcha powder.
Stir in butter, then beat in 3 eggs and 1 egg yolk, one at a time. Beat a couple of minutes more, stir in the cream and vanilla and strain into the pie shell.
Bake about 50 minutes, rotating it 180 degrees after about 35 minutes, until set around the edges but still wobbly in the center. Allow to cool.
Four & Twenty Blackbirds All-Butter Crust
Makes dough for one single-crust 9- to 10-inch pie or tart
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- 1½ teaspoons granulated sugar
- ¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces
- ½ cup cold water
- 2 Tablespoonscider vinegar
- ½ cup ice
Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.