matcha custard pie

Thank you Argo Corn Starch for sponsoring this post. Celebrate sweet moments together with Argo!

happy fall everyone!!

it’s officially my favorite season! can you feel it in the air? i can hardly contain myself as i feel surrounded by a sort of whimsical nostalgia and the impending chill and spook of halloween! it’s time to say goodbye to mosquitos and hello to apple cinnamon-y desserts and pumpkin picking and fall farmer’s markets! hocus pocus will be on repeat in the background while i slowly turn my house into a pie factory with my iced coffee in one hand and a hot cuppa tea in the other.

fun fact: i never ever EVER ate pie until i started baking them myself! growing up, i just never wanted to try pie. warm cooked fruit? it just seemed so weird to me! but ever since i decided to venture into pie making, i’ve been hooked. pies are beautiful and rustic and such a crowd pleaser. they’re one of the most satisfying baking projects ever. from carefully making that perfect pie crust dough to mixing up the best concoction for the filling, every step is therapeutic and oh so worth it. and when you cut into the pie for the first time, you’ll never be happier with yourself than in that moment. the crust is flaky, buttery, and so tender. no soggy bottoms here! the filling is soft–not mush. it’s JUST sweet enough and the texture keeps you coming back for more.

i’ll walk you through how to get your pies this way every time! one of my best friends/ingredients when it comes to pie? argo corn starch.

argo corn starch has been a staple in our house all my life! that bright yellow box never failed to earn its spot in our kitchen! my dad used it as a cook when he owned a chinese restaurant and he continues to consistently use it at home for thickening sauces and incorporating it into any dish! it does its job beautifully all while being absolutely undetectable!

now in my kitchen, i mostly use argo corn starch as a magical ingredient in my baking! my favorite is incorporating it into my pie fillings! have you ever worked all day in the kitchen on a pie that smells absolutely delightful only to cut into it and find that you’ve achieved pie soup? by adding even small amounts of argo corn starch, which is gluten free, you can achieve those perfect slices of pie, where the filling stays completely intact!

although i’m always using argo corn starch in my fruit pies, today, i’m using it to hold together my custard filling for my fave custard pie– matcha custard pie. there are so many wonderful classic pie recipes out there that never go out of style. apple, pumpkin, pecan… but why not switch things up and surprise the crowd with a matcha twist?! this custard is smooth, complex, and has the perfect balance of matcha nuttiness and sweetness! Give it a try!

makes 1 9-inch pie

for pie dough
1 1/4 c (160g) unbleached all purpose flour
1/2 tb granulated sugar
1 tsp kosher salt
1/2 c (1 stick/113g) unsalted butter, very cold, cubed
4 tb (about 1/4 c) ice water

for custard filling
2/3 c granulated sugar
2 tb argo corn starch
1/4 tsp kosher salt
1 1/2 tb matcha powder
6 tb unsalted butter, melted and slightly cooled
2 large eggs
1 egg yolk
3/4 c evaporated whole milk
1/2 c heavy whipping cream
1 tsp vanilla extract


Make the pie dough.
I usually make this a day before I need it.
In a large bowl, combine flour, salt, sugar, and very cold butter. Lightly toss everything around with your hands to coat the butter with flour. Then, start flattening and breaking up the pieces of butter in your hands, between your thumbs and forefingers. You want to end up with some bigger flat pieces of butter, and other smaller varied pea sized pieces, almost working the butter into the flour a bit. work quickly because you want everything to stay cold. The mixture should resemble course meal. If the mixture is starting to get too warm, stick it in the fridge for 10-15 minutes before moving on. it should not be greasy at all.

Add the ice water a couple tablespoons at a time. Toss around lightly with a spoon to hydrate the flour and fully combine. Dough should hold together when squeezed but not be overly wet or sticky. You can knead the dough or squeeze it together to bring everything together but DO NOT over-knead it or your crust will be tough. Form the dough into a flat circular disc and wrap tightly in plastic wrap. Store in the fridge right away for at least 1 hour, or preferably overnight.

preheat oven to 400 degrees F.

let pie dough rest at room temperature for 5 minutes. on a heavily floured surface and with a floured rolling pin, start flattening the disc of dough, rotating it as you go along to make sure it’s not sticking to the surface. add more flour if needed. now roll dough out gently until it is about 12-13 inch circle. roll the dough up onto the rolling pin to gently transfer onto 9 inch pie pan. gently fit the dough into the pie pan by lightly pressing the dough into the pan. trim the edges until you have about 1 inch of overhang. tuck the overhang of dough under itself, folding it under until the edge just hits the edge of the pie pan lip. now crimp the edge all around in a flute design or simple crimp with the prongs of a fork. place entire pie pan into the fridge or freezer to chill for 10 minutes.

blind bake the crust.
crumple up a piece of parchment paper that is wide enough to cover the entirety of the pie. flatten it out and place on top of the pie dough, pressing it down to fit it into the pie pan. fill it with pie weights, beans, or rice. bake for 15 minutes, until the edges are lightly golden brown. remove the parchment paper and pie weights and return to oven to bake for another 12-14 minutes, until the center is lightly golden. remove from oven and set aside.

lower oven temp to 325 degrees F.

prepare custard filling.
in a large bowl, combine sugar, argo corn starch, salt, and matcha powder. mix very well. add the cooled melted butter and mix well with a rubber spatula. with a whisk, mix eggs in one at a time, only after each has been well incorporated. whisk well until mixture is nice and smooth. now add evaporated milk, heavy cream, and vanilla and whisk well.

pour custard filling through a sieve, into the baked pie crust, pop any visible bubbles, and immediately place into the oven. bake for 20 minutes and then lower the temperature to 300 degrees F and bake for another 35-40 minutes, until the edges are set and the middle wobbles slightly. the custard will continue to cook as it cools. let cool completely before slicing and enjoying with whipped cream!

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