Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, milk pie with crust. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Milk pie with crust is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Milk pie with crust is something that I’ve loved my whole life.
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. Yes, you can make your own homemade pie crust! Rich, sweet, smooth milk chocolate pudding in a crunchy crust with a touch of salt, topped with slightly tangy whipped cream and salted peanuts.
To get started with this recipe, we must first prepare a few ingredients. You can cook milk pie with crust using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Milk pie with crust:
- Take For the pie crust
- Get 1 1/4 cup flour
- Prepare 80 g cold butter
- Take 1 bit of salt
- Get 3 1/2 tbsp cold water
- Get For the filling
- Prepare 3/4 cup semolina
- Take 750 ml milk
- Take 1 cup sugar
- Prepare 95 g butter
- Prepare 2 eggs
- Get 2 tsp vanilla extract
- Prepare On top
- Get 1/2 cup apricot jam
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. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. I did make one change - I placed the oil in the freezer for an hour prior to making the dough.
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!
Our perfect pie crust is super easy to make, super flaky, and SO buttery without the use of shortening. This recipe creates enough for one bottom pie crust, so if you want to create a Pir crust recipes often call for a tablespoon of vinegar or vodka as a secret ingredient for creating even flakier dough. Divide the Milk Bar Pie® filling evenly between the crusts; the filling should fill them three-quarters of the way full. The pies should be golden brown on top but will still be very jiggly. 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.
So that is going to wrap this up with this exceptional food milk pie with crust recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
