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Tarte a la Bouillie (Sweet Dough Pies) Recipe

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This recipe for Tarte a la Bouillie (Sweet Dough Pies), by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Bahnsen
Added: Thursday, June 15, 2006


3/4 C vegtable shortening
1 C sugar
1/2 C milk
2 eggs
1 tsp. vanilla extract
4 C all purpose flour
4 teaspoons of baking powder
Blackberry filling:
1 qt. berries
1 1/2-2 C sugar
1/4 C water
Custard Filling:
1 (12-oz) can evaporated milk
12 oz water, in which 1/2 C cornstarch has been dissolved
1 C sugar, or more
2 eggs
1 tsp vanilla extract

Pies: Preheat oven to 350. Cream the shortening and
sugar. Combine the milk, eggs, and vanilla in another bowl
and stir to blend. Add this mixture to the shortening and blend
well. Combine the flour and baking powder in a mixing bowl.
In another, alternate adding the mixtures until the dough
comes away from the sides of the bowl. Divide dough into
four equal parts and roll out on a lightly floured board. Place
the dough into four 9" pans, crimp the edges, and add the
filling. Bake until crust is golden brown, about 30 minutes.
Blackberry filling: Combine sugar and water in a pot and bring
to a boil. Add the berries and cook, stirring often, until the
mixture thickens, 20-30 minutes. Custard Filling: Combine all
the ingredients in large saucepan. Slowly bring the mixture to
a gentle boil and stir until thickened. Spoon into crusts. Add 1
cup coconut if desired when custard is cooling.

Number Of Servings:
Number Of Servings:
Makes 4 9" pies
Personal Notes:
Personal Notes:
You can also use the dough to make small turnovers. Simply
roll the dough into smaller circles, add filling, fold over, and
bake. Mama made one large turnover and the kids ate it all
up. She made custard pies when she was out of fruit. The
dough can also be used to make sugar cookies. Roll out the
dough thicker and cut with a cookie cutter. Place on a cookie
sheet and bake at 350 until golden brown.




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