Tarte a la Bouillie (Sweet Dough Pies) Recipe
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:Pies: Preheat oven to 350º. 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. |
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Number Of
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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 350º until golden brown.
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