Qumështor - Albanian Milk Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 4 cups (1 liter) whole milk 4 cups (1 liter) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 28g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, flour, eggs, and vanilla extract until well combined.
5. 5.
   Slowly pour the egg mixture into the simmering milk, whisking constantly to prevent lumps from forming. Continue cooking and whisking for about 5 minutes, or until the mixture thickens to a custard-like consistency.
6. 6.
   Remove the saucepan from the heat and let the custard cool slightly.
7. 7.
   Roll out the chilled dough on a floured surface to fit a 9-inch (23cm) pie dish. Carefully transfer the dough to the pie dish and press it gently against the bottom and sides.
8. 8.
   Pour the custard filling into the prepared crust and smooth the top with a spatula.
9. 9.
   Bake the Qumështor in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Remove from the oven and let it cool completely before serving. Serve at room temperature or chilled.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Milk — Use whole milk for a rich and creamy custard filling.
• Eggs — Ensure the eggs are at room temperature for better incorporation into the custard.

Tips & Tricks

• For a twist, sprinkle some cinnamon or nutmeg on top of the custard before baking.
• Serve the Qumështor with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.
• Make sure to let the pie cool completely before slicing to allow the custard to set properly.
• Store any leftovers in the refrigerator for up to 3 days.
• Qumështor can be enjoyed warm or chilled, depending on personal preference.

Serving advice

Serve the Qumështor as a delightful dessert after a traditional Albanian meal. Cut it into slices and present it on a dessert platter for an elegant touch. Pair it with a cup of hot coffee or tea to complement the flavors.

Presentation advice

To enhance the presentation, dust the top of the Qumështor with a sprinkle of powdered sugar. You can also garnish it with fresh berries or a sprig of mint for a pop of color.