Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, milk pie with crust. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Milk pie with crust is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Milk pie with crust is something which I’ve loved my entire life. They are fine and they look fantastic.
I share how I make my mother's easy recipe for oil and milk pie crust. No solid shortening, no cutting in lard or butter. Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.
To begin with this particular recipe, we must prepare a few components. You can cook milk pie with crust using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Milk pie with crust:
- Make ready For the pie crust
- Take 1 1/4 cup flour
- Prepare 80 g cold butter
- Get 1 bit of salt
- Take 3 1/2 tbsp cold water
- Get For the filling
- Get 3/4 cup semolina
- Prepare 750 ml milk
- Get 1 cup sugar
- Make ready 95 g butter
- Get 2 eggs
- Make ready 2 tsp vanilla extract
- Get On top
- Take 1/2 cup apricot jam
This easy recipe for oil pie crust is simple to mix—no pastry Use coconut oil for an added flavor in a coconut cream pie or banana cream pie with coconut, olive oil Add the cold milk or water until mixed completely. A Chocolate Milk pie recipe to satisfy your late night cravings & as a bonus a Milk Pie Recipe! In my hometown of Tampico, this milk pie is not usually made Carefully cover crust with aluminum foil or parchment paper, and fill with beans or rice in a preheated oven. The beans/rice will serve as a weight.
Steps to make Milk pie with crust:
- For the pie crust: mix the flour and salt. Add the cold butter cut in small cubes and crumble it with your fingers (or a pastry cutter) until it resembles coarse meal. Add the cold water and mix just until the dough comes together. Wrap the dough and let it in the fridge for half an hour.
- Roll your dough with a rolling pin (I use a silicon mat to roll my dough on) until it’s big enough to cover the pan and the sides of the pan.
- For the filling: in a pot add all the ingredients except the eggs. Let it boil until you get a thick cream. You have to stir all the time. Let it cool a bit and add the eggs (already beaten). Mix well.
- Fill the pie crust with the cream. Bake (180C) for 40 min.
- Remove from the oven and spread the jam on top. Ready!
I've been on a major pie crust making adventure this week! I got it in my brain that I would make a Classic Pumpkin Pie and take pictures along the way to show you To make the filling, whisk together the pumpkin puree, sweetened condensed milk, softened cream cheese, eggs, and pumpkin pie spice. Our single-crust pie dough recipe is easy to roll out, doesn't shrink and makes a foolproof pie crust that's light and flaky. The prebaked crust was an unsolved mystery. Either the dough was dry and hard to roll out (but less apt to shrinking in the oven), or it rolled out fine, only to slump during prebaking.
So that is going to wrap this up for this exceptional food milk pie with crust recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
