Elegant Vanilla Bean Custard with Pastry

::{Okay, I'm hoping you can see the validation this little recipe deserves. It is, in fact made of previous recipes, but thought out in an entirely new way. I have posted pie crusts / pies a few times, but I have made some changes for my health conscious readers. And yes, this is the same old amazing vanilla pudding. But let's all agree that this little baby deserves a post of it's own. As you can see, you layer the pudding, top with whipped cream, add pie crust that has been cut into strips and elegantly criss-crossed in the back, garnish with some clippings from a backyard bush or flower {mint works too} and voila, gorgeous! But if you can believe it, it tastes even better than it looks! I had made the strips of pastry longer than this. But I did, in fact, go a little too ambitious for the photo and then broke in thirds, so be careful!}::

::{Okay, I know lately I've been a little dessert heavy {pun intended...}, more sides, mains, veg, etc to come! I also have some pics and stories from the Sydney Good Food and Wine show that I went to this past weekend. The highlight was the LIVE show done by the one and only Gordan Ramsay I attended!}::

Elegant {Vanilla Bean} Custard with Pastry

1 Recipe Pie Crust {I halved it for just the two of us}

1 Recipe Vanilla Bean Pudding

Whipped Cream and Garnishes

Obviously I already detailed the method so I won't waste your time by repeating myself. Now get on it, it's sooooo delicious!

New {"Healthy"} Pie Crust Pastry

2 c. sifted flour

1 t. salt

Sprinkle of ground Flax / Linseeds {2-3 T.?}

Sprinkle of Psyllium Husks {Okay, I am so embarrassed that I put these in other recipes,
because they are NASTY, especially in the Caramel Oaty Bars. But for some reason they are AMAZING in Pie Crust Pastry! They make it so flaky! I'm serious. It's my new "secret" ingredient, that has the wonderful secondary purpose of adding fiber!

3/4 c. shortening

1/4 c. cold water

Mix the flour, salt, seeds, and husks together. Cut in half of the shortening with a fork or pastry
blender. Cut in the remaining half. Add in the water, just a tablespoonish at a time, and gently mix until blended. Don't over mix, but do get it nice and moist.

Roll the dough out onto a floured surface or floured pastry mat. Cut into strips, place on a baking sheet {I bake mine on stoneware and they turn out gorgeous} and bake at 415 / 200 for 10-ish minutes or until just starting to turn golden.