STRAWBERRY GLAZE PIE

For The Crust :

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough

1/2 cup (114gram) cold unsalted butter, cut into small pieces

1/3 cup sugar-(35gram) icing

1/4 teaspoon salt

Make the Crust : 

Preheat oven to 175 degrees Celcius. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Custard filling :

3 tablespoons sugar, divided

3 tablespoons corn starch

1 cup milk

2 egg yolks

1/2 tablespoon butter

Warm the milk over medium heat and stir in half of the sugar. In a heavy glass bowl, beat the egg yolks with the rest of the sugar until they are light and thick. Whisk in the corn startch. Then, slowly whisk in the hot milk and pour it all back into the pan. Continue heating until almost boiling and the cream has thickened, whisking continually. Remove from heat and stir in the butter. Let the custard cool completely than spread it in the cooled pie shell. Cover with plastic wrap and refrigerate until ready to serve.

Strawberry Glaze :

1 quart fresh strawberries

1 cup white sugar

3 tablespoons cornstarch

3/4 cup water

Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving.

Thank you very much my dear Rohana Ismail for the Strawberry.. just nice for the Pie.. mmg ngam ngan ho lah.. lebiuuu.. :)

Masyaallahhh.. sedapnyerr 'Strawberry Custard Pie' ni deq Piejah oiii.. ~~weeewoooo~~ Ingatkan maneh naa tadi.. takowt gakk.. tp taklaa.. ~~Yang sedang sedang saja~~ ;P

Thank you very very much for sharing the recipe deq Piejah ku...