Banana cream pie

Combine 150 g flour with 3 g salt. Rub in 113.5 g cold butter, leaving small flakes, then add the ice-cold water. Bring together without prolonged kneading, flatten and refrigerate for 30 min.

Use the remaining 10 g flour on the worktop and rolling pin. Roll about 3 mm thick, line the tin and fold trimmings into the rim. A deep 23 cm tin suits a family pie. Refrigerate for 30 min.

Heat a conventional oven to 190 °C. Cover the pastry with paper and reusable baking weights. Bake for 20 min, remove paper and weights, prick the base and bake for about another 20 min, until the bottom is golden. Cool on a rack.

Break and beat the eggs, then weigh the stated shell-free amount. Whisk with the sugar, cornstarch, 14 g flour and 3 g salt reserved for the custard. Bring the milk just to a boil and gradually whisk it into the mixture.

Return to the saucepan. Heat, stirring continuously, until thickened and boiling again. Take off the heat and stir in the 85 g butter reserved for the custard, followed by the vanilla. Mix until no butter pieces remain.

Peel the bananas and weigh the net amount listed. Cut the peeled bananas into slices about 12 mm thick. Arrange over the baked, cooled shell and immediately cover with the hot custard. Smooth and cover the surface directly.

Refrigerate the pie for at least 6 hours, until completely cold and set.