I have never had grapefruits before I came to NZ. Well, I’ve had a taste when my mom brought one along when she came back to visit. And I don’t really get the hype around it. Yeah sure, it helps burn fat and raise metabolism, but they are so sour I can’t even eat half of a grapefruit by itself.
Don’t get me wrong, I don’t hate grapefruits. I just don’t love them. I’ll eat them, but they won’t be my first choice of fruit. Or second. Or third. You get what I mean.
In a dessert however, it’s a completely different story.
We have a grapefruit tree out in the garden and it grows fruit like crazy! There’s only so much grapefruit a family of four can eat, and people CAN get tired of you trying to give them box fulls of homegrown grapefruit. My mom asked me to try and do something to deplete our grapefruit pile [albeit for the short amount of time before more fall] and so I turned to trusty Google
This is what ensued…
Adapted from here and The Complete Basics of Baking.
for the pie crust:
-140g all-purpose flour
-pinch of salt
-62.5g cold cubed unsalted butter
-62.5ml cold water
-1 tsp grapefruit juice
for the grapefruit custard:
-3 tbsp all-purpose flour
-1 cup raw cane sugar
-1/4 tsp salt
-4 tbsp melted unsalted butter
-1 cup + 4 tbsp grapefruit juice
-1 cup heavy cream
– 2-3 tsp grapefruit zest
In the pictures I’m making a double batch to freeze and save for another day.
Sift the flour and salt together. Rub the butter into flour until it has a crumbly texture and no piece is bigger than a pea.
Mix the water and juice into the flour and mix to make a dough. Knead well.
Refrigerate for at least an hour.
Meanwhile, prepare the grapefruit custard.
Whisk the flour, sugar and salt together. Add the eggs one by one, mixing well in between.
Whisk in the butter, juice and cream.
Strain into a large pitcher and add the zest.
After the pie crust has chilled sufficiently, roll out onto a floured surface to 3mm thick and ease into prepared tin, trim and poke holes in it.
Line the crust with aluminium foil, shiny side up, or use baking beans. Bake at 200 degrees C for ~18 mins in the lower 1/3 of the oven.
Take it out of the oven and pour the custard into the hot crust and bake at 163 degrees C until the sides are slightly puffed and the center is wobbly, not watery, ~ 45 mins. Do not overbake. [forgive the overpuffiness, this is what happens when you forget to prick hole in the crust :/]
And if there are extras, you can always make mini pies!
Cool completely and chill for a couple of hours before serving. Keeps for 3 days refrigerated.