Rose Water Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g ground pistachios (optional)</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Rose Water Cream Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">1-2 tbsp high-quality rose water (adjust to taste)</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">2-3 drops pink food coloring (optional)</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">Crystallized rose petals (or fresh edible rose petals)</li><li class="ingredients-single-item">25g chopped pistachios</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Sieve</li><li class="equipment-single-item">Cling film/plastic wrap</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the crust. In a food processor or large bowl, combine the flour, ground pistachios (if using), icing sugar, and salt. Add the cold cubed butter and pulse or rub between your fingertips until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, mixing gently until the dough just comes together. Add the remaining tablespoon of water only if needed – the dough should be cohesive but not sticky. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled dough on a lightly floured surface to about 3-4mm thickness. Carefully transfer to your pie dish, pressing gently into the corners. Trim any excess, leaving a 1cm overhang which you can crimp decoratively. Prick the base with a fork multiple times to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the crust is golden and feels dry to the touch. Set aside to cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the rose water cream filling, whisk together 100ml of the milk with the cornflour in a small bowl until smooth. In a medium saucepan, heat the remaining milk until steaming but not boiling. Meanwhile, in a large heatproof bowl, whisk together the egg yolks and sugar until pale and slightly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Return this mixture to the saucepan and add the cornflour mixture. Cook over medium heat, whisking continuously, until the custard thickens and just begins to bubble. This should take about 5-7 minutes – you're looking for a thick, pudding-like consistency that coats the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in the butter until melted and incorporated. Pass the custard through a fine-mesh sieve into a clean bowl to ensure absolute smoothness. Add the rose water (start with 1 tablespoon and taste – rose water varies in strength), vanilla extract, salt, and food coloring if using. The color should be a very subtle pink. Cover the surface directly with cling film to prevent a skin forming and allow to cool for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the slightly cooled filling into the baked pastry case, smoothing the top with a spatula. Refrigerate for at least 4 hours, ideally overnight, until completely set. The long chilling time ensures the perfect sliceable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, whip the double cream with the icing sugar until soft peaks form. You can either spread this over the entire pie or pipe decorative rosettes around the edge. Scatter with crystallized rose petals and chopped pistachios for a beautiful contrast in color and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the best flavor and texture, remove the pie from the refrigerator about 15-20 minutes before serving – this allows the delicate rose notes to become more pronounced. Store any leftovers covered in the refrigerator for up to 3 days, though the crust may soften slightly over time.</li></ol>