ENJOYABLE PIE RECIPE

Bypuddinglove

1. The Colin’s pie with lemon meringue

This treat, lemon meringue pie, is quite tasty. You will never forget the tangy curd filling that’s encased in a pillowy meringue and crunchy pastry.

15 Ingredients

  • 2 gelatine leaves
  • 180ml fresh lemon juice
  • 200g (1 cup) caster sugar
  • 5 eggs
  • 180g butter, chopped
  • Pinch of salt
  • Pastry
  • 130g butter, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 1 tsp vanilla paste
  • 2 eggs, lightly whisked
  • 250g (1 2/3 cups) plain flour
  • Italian meringue
  • 300g (1 1/2 cups) caster sugar
  • 125ml (1/2 cup) water
  • 7 egg whites
  • Pinch of cream of tartar
  • Select all ingredients

6 Method Steps

Step 1
For the pastry, whip the butter and sugar in a bowl with electric beaters until the mixture is pale and creamy. Add the egg and vanilla and beat. Add flour and mix with a large metal spoon until just blended. Place the pastry on a surface dusted with flour just a bit. Work into a disc gently. Put plastic wrap over it. Let sit in the refrigerator for half an hour.

Step 2

Between two pieces of lightly floured baking paper, roll out the pastry to a disk that is 4 mm thick. Press the pastry into a fluted tart tin with a removable base that is 24 cm in base measurement and 4 cm deep. Cut off extra. Put in the refrigerator to rest for 20 minutes.

Step 3

Preheat oven to 200C/180C fan forced. Line pastry case with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights. Bake for 10-15 minutes or until golden. Set aside to cool.

Step 4

Meanwhile, place gelatine in a bowl. Cover with cold water. Stand for 5-7 minutes to soften. Squeeze excess liquid from gelatine. Use a balloon whisk to whisk lemon juice, sugar and eggs in a large heatproof bowl until combined. Place over a saucepan of simmering water (don’t let bowl touch the water). Cook, whisking constantly, for 6-7 minutes or until thick and mixture reaches 75°C on a sugar thermometer. Remove from heat. Whisk in gelatine until dissolved. Whisk in butter, one piece at a time, until combined. Whisk in salt. Strain through a sieve into a jug. Pour into pastry case. Place in fridge for 1 hour or until set.

Step 5

For meringue, stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to medium-high. Cook, without stirring, until mixture reaches 115C (soft ball stage). Meanwhile, use electric beaters to beat egg whites and cream of tartar in a clean, dry bowl until soft peaks form. When syrup reaches 120C (hard ball stage) and with beaters on low, gradually add to egg whites. Increase speed to high. Beat for 10 minutes or until thick, glossy and cool.

Step 6

Spread meringue over filling. Use the back of a spoon to create peaks. Use a blowtorch to caramelise.

How To Make Pastry Dough For A Single Crust Pie

Do you want to bake your own pie? I’m sure, you do. While preparing all the ingredients for the filling, don’t you think that it is proper to make your own pie crust too, sometimes?

We all know that ready-made pie crusts can be bought in grocery stores and we can even choose the kind of crust that we like. There is nothing bad about buying ready-made pie crusts because it saves a lot of time and effort; when in a hurry, I use them too.

But, how would you feel if you are able to make a pie without using ready-made pie crusts? That will feel good, wouldn’t it? You can develop self confidence and you will always be ready if in case ready-made pie crusts are not available.

Here’s how I do it.

Do you want to bake your own pie? I’m sure, you do. While preparing all the ingredients for the filling, don’t you think that it is proper to make your own pie crust too, sometimes?

We all know that ready-made pie crusts can be bought in grocery stores and we can even choose the kind of crust that we like. There is nothing bad about buying ready-made pie crusts because it saves a lot of time and effort; when in a hurry, I use them too.

But, how would you feel if you are able to make a pie without using ready-made pie crusts? That will feel good, wouldn’t it? You can develop self confidence and you will always be ready if in case ready-made pie crusts are not available.

Here’s how I do it.

Ingredients:

1  1/4 cups all-purpose flour

1/4 teaspoon salt

4 tablespoon water, cold

4 tablespoons butter, cold and divided into 4 pieces (1 tbsp each)

2 tablespoons vegetable shortening (butter flavored shortening can also be used)

Procedure:

1. Combine flour and salt in a mixing bowl and mix them using a balloon whisk.

2. Add the butter and shortening then mix using a pastry blender.

3. Add 1 tablespoon of cold water at a time while mixing until all the ingredients are properly distributed.

4. Gather the dough and shape into a ball then press to flatten. Refrigerate for 1 hour.

5. Roll the dough in a clean flat surface until the area is enough for your 9 inch round cake pan. Always sprinkle flour on your work area and rolling pin so that the dough won’t stick.

6. Arrange the flattened dough on your cake pan. You may want to refrigerate this for 20 minutes until the texture becomes firm.

7. You may now fill this with your favorite pie filling.

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