Vanilla Cream Pie
Grandpa, Kathy, Rooto and Rooter. (1981)
Katherine Stone, 1994
Ingredients (crust):
1/3 cup shortening
1 ¼ cups flour
½ tablespoon salt
3-4 tablespoon cold water
Directions (crust):
Cut shortening into flour and salt until size of peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry cleans side of bowl.
Gather pastry into a ball, shape into flattened round on floured cloth (covering bowl). Roll pastry 2 inches larger than inverted pie plate with flour stockinet. Covered rolling pin. Fold pastry into quarters, unfold and ease onto plate, press bottom and side prick bottom and side with fork.
Bake 475° for 8-10 minutes.
Ingredients (filling):
9 inch baked pie shell
2/3 cup sugar
¼ cup cornstarch
½ teaspoon salt
3 cups milk
4 egg yolks, beaten
2 tablespoon butter
1 tablespoon and 1 teaspoon vanilla
Directions (filling):
Bake pie shell. Mix sugar, cornstarch and salt. Beat milk and egg yolks, stir gradually into sugar mix.
Cook over medium heat, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Remove from heat, stir in butter and vanilla. Pour immediately into pie shell.
Press immediately plastic wrap into filling. Chill 2 hours. Add whip cream.
Ingredients (crust):
1/3 cup shortening
1 ¼ cups flour
½ tablespoon salt
3-4 tablespoon cold water
Directions (crust):
Cut shortening into flour and salt until size of peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry cleans side of bowl.
Gather pastry into a ball, shape into flattened round on floured cloth (covering bowl). Roll pastry 2 inches larger than inverted pie plate with flour stockinet. Covered rolling pin. Fold pastry into quarters, unfold and ease onto plate, press bottom and side prick bottom and side with fork.
Bake 475° for 8-10 minutes.
Ingredients (filling):
9 inch baked pie shell
2/3 cup sugar
¼ cup cornstarch
½ teaspoon salt
3 cups milk
4 egg yolks, beaten
2 tablespoon butter
1 tablespoon and 1 teaspoon vanilla
Directions (filling):
Bake pie shell. Mix sugar, cornstarch and salt. Beat milk and egg yolks, stir gradually into sugar mix.
Cook over medium heat, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Remove from heat, stir in butter and vanilla. Pour immediately into pie shell.
Press immediately plastic wrap into filling. Chill 2 hours. Add whip cream.