![]() Meanwhile, place the eggs, the Eagle Brand ® Sweetened Condensed Milk, and the cornstarch in a large bowl. Bring the milk almost to a boil, as soon as you see the first bubbles emerge, turn the heat off.Place 2 cans of Eagle Brand ® Evaporated Milk in a large saucepan, over medium heat.Remove the pie from the oven and let it cool.Return the pie to the oven to finish baking the bottom, for another 10 to 20 minutes, until the bottom of the crust is also golden and fully baked. ![]() Carefully lift the parchment and the pie weights. Then bake the crust in the pre-heated oven for 20 minutes, or until the edges have started to brown.Fill the parchment with pie weights, or dried beans. Crunch up a piece of parchment paper and insert it in the pie plate, on top of the pie crust.Roll out the pie dough into a 12″ round, place it on the bottom of a 10″or 9″ deep pie plate.Ĭrimp the edges and place the pie in the freezer for at least 15 minutes.Place it in the fridge for at least 2 hours, and up to 3 days. The dough should come together, and be smooth.Add the remaining 2 tbsp of water only if necessary, if the dough seems to be dry. Add 2 tbsp of ice water and mix with the fork to combine, or process a few times to incorporate, if using the food processor.You shouldn’t see huge pieces of butter in the mixture. The flour and butter mixture should resemble coarse meal, with the butter being mostly incorporated into the flour.Or pulse a few times in the food processor. Either use a fork, or a pastry cutter to cut the butter into the flour.Remove the butter from the freezer and add to the flour.Cut the butter into small pieces and place in the freezer for 15 minutes. ![]()
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