Host: "So for your signature challenge, the judges would like you to make four individual, highly decorative custard pies. Your pie should be open topped and the custard should set during baking. "
Paul Hollywood: "The bakers will be making a delicate, shortcrust pastry. You want it to melt in the mouth, and that's the critical thing. Overworking it makes it too rubbery. So the best thing to do with the pastry is just bring it together, chill it down."
Prue Leith: "I want to see a beautifully formed custard pie. Silky smooth, but it must contain theme of the 1920s. It's a lovely period to be thinking about, because you think of art deco flapper girls, so we want the decoration to reflect that while the pastry is given time to rest, there's no respite for the bakers."
