Soft Pie

Pie Crust
1 Cup flour
1/8 teaspoon salt
1/3 Cup lard
2-3 tablespoons cold water

Pudding Filling
1 Cup sugar
1/4 Cup cornstarch
1/4 teaspoon salt
3 Cups milk
4 eggs
3 tablespoons butter/margarine
1 1/2 teaspoon vanilla

Meringue
3 or 4 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tarter
6 tablespoons of sugar

Pie Crust
So the first step to making the soft pie is making the pie crust. Which for that I had to mix together flour and salt then cut in the lard then once I mixed all that together then I had to put in the water and mix that all up until it was nice and moist then I had to form it into a ball and flatten it out on the counter with flour, then I had to put it onto the pastry sheet and then use the rolling pin with cloth covering. I rolled it out back and forth then the sides and then the corners until it was big enough for the pie pan. Then I folded it up and then unfolded it into the pie pan and then I cut off the edges until they were about an inch long all around, then I folded the sides under and pinched the edges. Then I had to poke a bunch of holes into the crust. After that I had to cook it for about 10-12 minutes.

Pudding

So the first step to making the soft pie is making the pie crust. Which for that I had to mix together flour and salt then cut in the lard then once I mixed all that together then I had to put in the water and mix that all up until it was nice and moist then I had to form it into a ball and flatten it out on the counter with flour, then I had to put it onto the pastry sheet and then use the rolling pin with cloth covering. I rolled it out back and forth then the sides and then the corners until it was big enough for the pie pan. Then I folded it up and then unfolded it into the pie pan and then I cut off the edges until they were about an inch long all around, then I folded the sides under and pinched the edges. Then I had to poke a bunch of holes into the crust. After that I had to cook it for about 10-12 minutes.

Pudding

First off for this I had to separate the egg yolks from the whites and beat the yolks slightly. I saved the egg whites for the meringue. The I had to get a slightly big saucepan and combine in it the sugar, salt, and the cornstarch until it was thoroughly mixed. Then after that I had to gradually stir in the milk.Then I had to cook and stir over medium heat until thick and bubbly while constantly stirring making sure that I could hear the whisk scraping the bottom of the saucepan. Then I had to reduce the heat and cook for an additional two minutes then I gradually stirred 1 Cup of the mixture into the egg yolks for tempering and stirring rapidly so that my yolks wouldn’t solidify. Then I had to remove all of that off of the heat and mix in the butter and the vanilla then pour the mixture into the pre-baked pie crust and top with meringue and put it into the oven and bake about 10-12 minutes or until the meringue is a nice golden brown.

Meringue

Lastly I had to make the meringue that goes on top of the pie. For this I had to mix the egg whites in the mixer until it was frothy. Then after that I had to put in the vanilla and cream of tarter. Then beat until soft peaks form. Then add the sugar slowly and beat on a high setting until soft peaks form. Then put it on the top of the pie.

Overall my pie turned out well and it had good texture and the meringue was nice and fluffy. The pudding held up well. But I wasn’t really a fan of the taste.