Difference between revisions of "Windward Island Pie Crust"
RealRecipes (talk | contribs) m (Text replace - "Category:Haitian Desserts" to "Category:Dessert recipes Category:Haitian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 Tbs. cold [[water]] | * 3 Tbs. cold [[water]] | ||
| − | == | + | == Procedures == |
# [[cream]] [[butter]] and [[Granulated sugar|Sugar]] together. Beat [[egg]] well and add to [[butter]] mixture. Sift dry ingredients together. | # [[cream]] [[butter]] and [[Granulated sugar|Sugar]] together. Beat [[egg]] well and add to [[butter]] mixture. Sift dry ingredients together. | ||
# Stir the sifted ingredients into the [[butter]] and [[egg]] mixture, then knead the dough on a lightly floured surface. It should remain soft and spongy. If the dough seems heavy, sprinkle it lightly with [[water]] and knead it a second time. Pat the pastry into place, leaving a generous over-hang of dough around the rim of the pie pan. This is later folded over the filling to make a wide band of top crust around the edge of the pie. Place filling in the [[patty shell|pastry shell]], and brush the top crust with [[egg]], well beaten. | # Stir the sifted ingredients into the [[butter]] and [[egg]] mixture, then knead the dough on a lightly floured surface. It should remain soft and spongy. If the dough seems heavy, sprinkle it lightly with [[water]] and knead it a second time. Pat the pastry into place, leaving a generous over-hang of dough around the rim of the pie pan. This is later folded over the filling to make a wide band of top crust around the edge of the pie. Place filling in the [[patty shell|pastry shell]], and brush the top crust with [[egg]], well beaten. | ||
# Cover the pie tightly with aluminum foil and place it in the pre-heated oven. Remove the foil fifteen minutes later, but continue baking the pie an additional half-hour, or until the crust is golden. | # Cover the pie tightly with aluminum foil and place it in the pre-heated oven. Remove the foil fifteen minutes later, but continue baking the pie an additional half-hour, or until the crust is golden. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
[[Category:Haitian cuisine]] | [[Category:Haitian cuisine]] | ||
[[Category:Patty shell Recipes]] | [[Category:Patty shell Recipes]] | ||
Latest revision as of 12:27, 28 June 2012
Description
Ingredients
Procedures
- cream butter and Sugar together. Beat egg well and add to butter mixture. Sift dry ingredients together.
- Stir the sifted ingredients into the butter and egg mixture, then knead the dough on a lightly floured surface. It should remain soft and spongy. If the dough seems heavy, sprinkle it lightly with water and knead it a second time. Pat the pastry into place, leaving a generous over-hang of dough around the rim of the pie pan. This is later folded over the filling to make a wide band of top crust around the edge of the pie. Place filling in the pastry shell, and brush the top crust with egg, well beaten.
- Cover the pie tightly with aluminum foil and place it in the pre-heated oven. Remove the foil fifteen minutes later, but continue baking the pie an additional half-hour, or until the crust is golden.
