Whether you are making sweet custard tarts, sweet potato pies, pumpkin pies, quiches, this is a fantastic tip that is guaranteed success.
I believe it originated with the Amish having to transport their custard pies over long distances by pony and trap..the uneven roads and constant pulling and jostling would have played havoc on their delicate pies if only for this trick!
I use it all the time as I use nut milks or plain live yogurt in my custards and quiches which tend to separate once baked.
For every 8 inch pie/tart add 1 tbsp all purpose flour to the custard, whisking into the custard 30 mins before pouring into the pie shell.
Then bake at 400f for the first 15 mins and turn down to 350f for remainder of time.
I have never tried it with wholewheat flour as I wanted the custards to be light.
There you have it a 200yr old tip that provides foolproof custard tarts time and time again even using nut or bean milk.
BRING BACK THE QUICHE AND CUSTARD TARTS..EGGS ARE TRENDY AGAIN!
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