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Matcha Custard Pie

By • Updated September 2026
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This elegant matcha custard pie marries the comforting nostalgia of a British custard tart with the vibrant, earthy complexity of ceremonial-grade matcha. A buttery shortcrust shell cradles a silky, baked custard infused with premium green tea powder—the result is a stunning jade-green filling that tastes as remarkable as it looks. The matcha lends a gentle vegetal sweetness and a whisper of umami that balances beautifully against the rich, vanilla-scented custard.

Baking this pie in a proper ceramic pie dish is essential: its even heat distribution prevents overbaking at the edges while the centre sets to that perfect, just-wobbly consistency. The dish's depth and fluted sides also give you clean, professional slices every time. If you've only ever used matcha in lattes, this custard pie will show you how versatile the leaf can be in classic British baking.

Matcha Custard Pie
Prep Time25 mins
Cook Time45 mins
ServingsServes 8
DifficultyMedium

Ingredients

  • 320 g Plain Flour (plus extra for dusting)
  • 160 g Unsalted Butter (cold, cubed)
  • 2 tbsp Caster Sugar
  • 1 Egg Yolk (plus 4 whole eggs for custard)
  • 3–4 tbsp Cold Water
  • 500 ml Whole Milk
  • 200 ml Double Cream
  • 2 tsp Matcha Powder (ceremonial or culinary grade)
  • 80 g Caster Sugar (for custard)
  • 1 tsp Vanilla Extract
Nutrition per serving:
Calories: 385
Fat: 22g
Sugar: 18g
Protein: 8g

Instructions

1
Make Pastry: Rub the cold butter into the flour and 2 tbsp sugar until it resembles breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
2
Blind Bake: Roll out the pastry on a lightly floured surface and line a 23 cm ceramic pie dish. Prick the base with a fork, line with baking parchment and fill with baking beans. Bake at 190 °C (170 °C fan) for 20 minutes, then remove the beans and parchment and bake for a further 5 minutes until pale golden. Set aside.
3
Sift Matcha: Sift the matcha powder into a small bowl to remove any lumps. Whisk in 3 tbsp of the milk to form a smooth, lump-free paste—this ensures your custard stays silky.
4
Heat Milk: In a saucepan, gently warm the remaining milk and the double cream over a medium heat until steaming but not boiling. Remove from the heat.
5
Whisk Custard: In a large bowl, whisk together the 4 whole eggs, 80 g caster sugar and vanilla extract. Gradually pour in the warm milk mixture, whisking constantly. Stir in the matcha paste until fully combined and the custard is a uniform pale green.
6
Fill & Bake: Place the lined pie dish on a baking tray (for stability) and pour in the matcha custard. Bake at 160 °C (140 °C fan) for 40–45 minutes, until the custard is just set with a slight wobble in the centre.
7
Cool & Serve: Let the pie cool completely in the dish before slicing. The custard will firm up as it cools. Serve at room temperature or chilled, dusted with a little extra matcha if you like.

🫖 Equipment You'll Need

A ceramic pie dish is the unsung hero of custard pies: its thick walls absorb and radiate heat gently and evenly, so the edges don't overcook while the centre catches up. This is especially important for delicate, matcha-infused custards that can turn grainy if overbaked. The classic fluted rim also makes unmoulding and slicing beautifully clean.

See our pie dish picks →

Expert Tip: Preventing a Soggy Bottom

Brush the blind-baked pastry case with a thin layer of beaten egg white and return it to the oven for 2 minutes before adding the custard. This seals the pastry and keeps it crisp even after the liquid filling is poured in.

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