Vanilla Meringue Pie
The first thing I had to make was the crust for my pie. I preheated the oven to 475 while I added my ingredients together. I put 2 cups of flour and 1/4 tsp of salt and mixed it together. Next, I cut in the lard with the pastry blender. Using 10 tbs of water to moisten the dough. Once everything was blended in, I formed the dough into two balls. I laid one of the dough balls on the table in a circle so when I rolled it out the dough would still be somewhat circular. Taking flour and adding it to the rolling pin and cloth so my dough wouldn’t stick as much made the rolling really easy. Once my dough was evened out enough it was time for the transition. Folding the cloth over the other sides of the circular dough and holding it into place with my hand made the transition to the pie pan very easy. I cut off the excess dough I didn't need to make all the sides equal. After I made the tiny holes in the dough for the air to get in and out. Lastly I put it in the oven for around ten minutes at 475. Then started to make my vanilla pudding. In a medium size saucepan I put one cup of sugar, 1/4 cup of cornstarch and 1/4 tsp of salt. Making sure I stirred all of my dry ingredients well I then switched over to separating my egg whites from the yolks. I used two small bowls for this process. Separating the egg whites from the yolk was definitely a challenge at first but I caught on quickly. I switched over to my dry ingredients and added my 3 cups of milk slowly and stirred. I turned the stove on medium heat and stirred constantly. I knew it was important to have all of my ingredients ready before I put anything on the stove because once everything was on I had to keep stirring it so the pudding wouldn’t burn. I had my egg whites being mixed in the kitchen aid on high the highest speed to get the fluffy texture. After I thought that texture was good enough I added the sugar. While worrying about the meringue I forgot to stir my pudding which made it close to burning. But I transferred it very quickly into another pan in order to save it. Slowly once the pudding was thinker I scooped out some of the pudding and poured it into my eggs and stirred really fast so I would have a smooth consistency. After I had both my eggs stirred smoothly I then dumped them back into the pudding mixture. Next, was time to stir in the 3 tbs of butter and 1 1/2 tsp of vanilla into the pudding mixture. Once that was all mixed in it was finally time to add my pudding into my crust. By that time my meringue had been already done for awhile and was fluffy enough to be put on my pie. Now was the time I put my pie into the oven at 350 for 13 minutes or however long it would take for the meringue to turn a nice golden brown color. After cooling for 4-6 hours it was time to taste it. The meringue was so sweet and fluffy and the crust was so flaky. I think I did a great job, I would definitely make this again.
The first thing I had to make was the crust for my pie. I preheated the oven to 475 while I added my ingredients together. I put 2 cups of flour and 1/4 tsp of salt and mixed it together. Next, I cut in the lard with the pastry blender. Using 10 tbs of water to moisten the dough. Once everything was blended in, I formed the dough into two balls. I laid one of the dough balls on the table in a circle so when I rolled it out the dough would still be somewhat circular. Taking flour and adding it to the rolling pin and cloth so my dough wouldn’t stick as much made the rolling really easy. Once my dough was evened out enough it was time for the transition. Folding the cloth over the other sides of the circular dough and holding it into place with my hand made the transition to the pie pan very easy. I cut off the excess dough I didn't need to make all the sides equal. After I made the tiny holes in the dough for the air to get in and out. Lastly I put it in the oven for around ten minutes at 475. Then started to make my vanilla pudding. In a medium size saucepan I put one cup of sugar, 1/4 cup of cornstarch and 1/4 tsp of salt. Making sure I stirred all of my dry ingredients well I then switched over to separating my egg whites from the yolks. I used two small bowls for this process. Separating the egg whites from the yolk was definitely a challenge at first but I caught on quickly. I switched over to my dry ingredients and added my 3 cups of milk slowly and stirred. I turned the stove on medium heat and stirred constantly. I knew it was important to have all of my ingredients ready before I put anything on the stove because once everything was on I had to keep stirring it so the pudding wouldn’t burn. I had my egg whites being mixed in the kitchen aid on high the highest speed to get the fluffy texture. After I thought that texture was good enough I added the sugar. While worrying about the meringue I forgot to stir my pudding which made it close to burning. But I transferred it very quickly into another pan in order to save it. Slowly once the pudding was thinker I scooped out some of the pudding and poured it into my eggs and stirred really fast so I would have a smooth consistency. After I had both my eggs stirred smoothly I then dumped them back into the pudding mixture. Next, was time to stir in the 3 tbs of butter and 1 1/2 tsp of vanilla into the pudding mixture. Once that was all mixed in it was finally time to add my pudding into my crust. By that time my meringue had been already done for awhile and was fluffy enough to be put on my pie. Now was the time I put my pie into the oven at 350 for 13 minutes or however long it would take for the meringue to turn a nice golden brown color. After cooling for 4-6 hours it was time to taste it. The meringue was so sweet and fluffy and the crust was so flaky. I think I did a great job, I would definitely make this again.
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