Difference between revisions of "Windward Island Pie Crust"
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# 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:Haitian | + | [[Category:Dessert recipes]] |
| + | [[Category:Haitian cuisine]] | ||
[[Category:Patty shell Recipes]] | [[Category:Patty shell Recipes]] | ||
Revision as of 18:38, 19 April 2012
Description
Ingredients
Directions
- 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.
