Crème Brulee Pie

Ingredients-

For the Pie Crust (Pate Brisée)

• 1 ¾ cup (240 g) all-purpose flour
• 9 tbsp (120 g) unsalted butter, cold, cubed
• ½ tsp salt
• 1/3 – ½ cup (80-120 ml) cold water

For the Custard Filling:

• 2 cups (480ml) heavy cream
• ½ cup (120ml) whole milk
• 1 tsp orange zest (optional)
• 2 tsp vanilla extract or paste
• 6 large egg yolks, room temp.
• ½ cup (100g) granulated sugar

Directions-

1. In a large bowl, combine the flour and salt. Add the cold butter pieces and toss to coat. Work in the butter with your fingertips or a pastry cutter until pea sized. 
2. Add the water little by little, tossing to incorporate, until large clumps of dough form. Squeeze together to see how it holds a ball and then add a little more water as needed. 
3. Chill at least 30-45 minutes before rolling to about ¼-1/8” thick and forming to the pie pan. Cut the excess pie crust away so there is about a 1” overhang. Fold the dough under and crimp the edge. 
4. Prick the bottom all over with a fork and chill again for at least 30 minutes before baking.
5. Preheat your oven to 375F/190C. Place a piece of parchment paper on top of the crust and fill with pie weights, dry beans, sugar or rice, to weigh down the crust.
6. Bake with the pie weights inside about 15 minutes, or until the edges just begin to brown. Remove from the oven and pull out the pie weights and parchment.
7. Return to the oven to continue baking, another 10-15 minutes to make sure the bottom of the pie is lightly browned. Cool completely. 
8. For the filling, heat the cream, milk, vanilla and orange zest (if using) until steaming in a saucepan. As it’s slowly heating up, whisk together the yolks and sugar in a separate bowl. 
9. Drizzle the warm cream mixture into the yolks while whisking and then pour into the cooked pie crust.
10. Bake furthest away from the heat source, at 300F/150C (without convection) for 1 hour to 1 hour and 10 minutes until the sides are set but the inside has a wobble.
11. Cool at room temperature and then completely in the fridge at least 3 hours, or, even better, overnight.
12. When ready to serve, cover the top with granulated sugar and torch to brulee. Serve immediately!
    

Recipe by Molly J. Wilkinson of @mollyjwilk