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Time
1h00

The Four & Twenty Blackbirds Pie Book
Makes one 9-inch pie; serves 8-10

All-Butter Crust for a 9-inch single-crust pie, partially prebaked:
http://www.cutoutandkeep.net/projects/all-butter-crust

Posted by Grand Central Publishing Published See Grand Central Publishing's 6 projects » © 2019 Emily Elsen / Grand Central Publishing · Reproduced with permission. · The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen. Hardcover Book 9781455520510 £22.50. Published by Grand Central Publishing
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  • Step 1

    Position a rack in the center of the oven and preheat the oven to 325°F.

  • Step 2

    Place the prebaked pie shell on a rimmed baking sheet.

  • Step 3

    In a large bowl, whisk together the sugar, flour, salt, and melted butter.

  • Step 4

    Whisk in the eggs and egg yolk one at a time, blending well after each addition.

  • Step 5

    Whisk in the grapefruit juice, Campari, heavy cream, and bitters, if using.

  • Step 6

    Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell.

  • Step 7

    Bake on the middle rack of the oven for 50 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.

  • Step 8

    The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly.

  • Step 9

    Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.

  • Step 10

    Allow to cool completely on a wire rack, 2 to 3 hours.

  • Step 11

    Serve at room temperature or cool.

    The pie will keep refrigerated for 2 days or at room temperature for 1 day.

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