Strawberry Custard Pie- Estonia


You wanna hear something blasphemous? I only eat pie a few times a year. Whenever I eat it, I love it, but I never have much inclination to love it. If I’m going to eat sugar, it better be gooey, chocolatey, and covered in frosting. I have quite a refined palate, you know. I think that this Estonian pie was supposed to be a rhubarb pie with a biscuit topping, but along the way, it got changed to strawberry custard pie. I think I overwhipped the eggs. And I shouldn’t have subbed cornstarch for potato starch. Moral of the story: follow the recipe!




Pie crust

7 tablespoons butter

1 cup flour

¼ cup sugar

1 egg

1 teaspoon vanilla extract

Strawberry filling:

14 strawberries

1 tablespoon sugar

Custard topping


3 eggs

⅓ cup sugar

2 tablespoons cornstarch

⅓ cup flour

Preheat the oven to 375 F


First things first: the pie crust! You need to par bake it, so definitely make this before the custard.


Get out a food processor (yes, I know this is a blender. I couldn’t find my food processor) and pour in the flour and sugar. Whir that a couple of times,

then cube the butter

and throw that in.

Pulse it a few times to get it all mixed in. Sounds simple, right? Not in a blender. For the love of Sephora, people, use a food processor. It took 10 minutes of blending and scraping to get all the butter incorporated. If you’re using a real food processor, blend in the rest of the ingredients.


If you’re not, pour it into a bowl,

and then mix in the egg and vanilla. I’ve never made pie crust with an egg before- but it made it really rich!

Mix it all up- you may need to add a bit more flour.

It’ll be a bit too sticky to be rolled, so just press it into a pie pan and shape it with your hands. I just whacked it a lot with the heel of my palm. Quite satisfying. Now just bake it for 10 minutes, 

while you get started on the berries.

Slice off the tops, and cut them in half,

and then grab a big knife, place your palm on the top, and dice them up. A lot quicker than dicing them individually.

Now dump in the sugar, and mix it up. This’ll get a lot of the juice flowing.

Crack the eggs into a bowl, for the custard, pour in the sugar,

and whip them on low speed for about 5 minutes.

Once that’s done, sift in the cornstarch

and flour. Sifted cornstarch is possibly the fluffiest, lightest substance on earth. Mix that in- in hindsight, it would’ve been better to fold it in, instead of whipping it.

The pie crust should be done by now! It’ll still be pliable, so if it shrank, press it out with something.

Then pour in the berries,

and pour the custard on top. I know it’s not technically a custard, but it sounds a lot better than eggy liquid with cornstarch. Doesn’t have much of a ring to it.

Now bake this at 355 for 20-25 minutes, or until the custard is set. This is sweet, fluffy, and light- and it looks pretty, too!

One Comment Add yours

  1. Me enjoying, will read more. Cheers!

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