Blueberry and Raspberry Pie (8 inches pie)
By Chef Ryan Khang (with slight amendment)
250gm plain flour
15gm walnut, roasted and blended
1 cup blueberry
2 cups raspberry
4 tbs unsalted butter
4 tbs suger
4 tbs beaten egg
3 tbs almond powder
¼ tsp vanilla essence paste
4 egg yolks
2 tsp cornstarch
2/3 cup milk
2 tbs unsalted butter
Mix all the ingredients together until a dough is formed. Roll out dough to 3mm thickness. Cut dought with a pastry cutter and place into the pie pan.
Cream unsalted butter and sugar with a wooden spatula. Add beaten egg and almond powder and vanilla. Mix well and make almond cream paste.
Mix egg yolks, sugar and cornstarch until creamy white. Add lukewarm milk and unsalted butter and cook over high heat until it becomes thick and creamy. Leave aside to cool.
Pour almond cream onto pie pan. Add the custard cream and spread evenly. Add in the berries and bake in a preheated oven at 180 degrees C for 35 to 40 mins. Cool on rack.