Windward Island Pie Crust
Windward Island Pie Crust Recipe | Haitian Cuisine
Introduction
Windward Island Pie Crust is a delicious and versatile pastry that can be used for a variety of sweet and savory pies. This recipe has been passed down through generations and is a staple in many Caribbean households.
History
The Windward Island Pie Crust recipe has its origins in the Caribbean, specifically the Windward Islands. It is a traditional recipe that has been handed down from generation to generation, with each family adding their own unique twist to it.
Ingredients
How to prepare
- Cream the butter and sugar together.
- Beat the egg well and add it to the butter mixture.
- Sift the dry ingredients together.
- Stir the sifted ingredients into the butter and egg mixture, then knead the dough on a lightly floured surface. It should remain soft and spongy. If the dough seems heavy, sprinkle it lightly with water and knead it a second time.
- Pat the pastry into place, leaving a generous overhang of dough around the rim of the pie pan. This will later be folded over the filling to make a wide band of top crust around the edge of the pie.
- Place the filling in the pastry shell and brush the top crust with a well-beaten egg.
- Cover the pie tightly with aluminum foil and place it in the preheated oven.
- Remove the foil fifteen minutes later, but continue baking the pie for an additional half-hour, or until the crust is golden.
Variations
- Add a teaspoon of cinnamon or nutmeg to the dough for a spiced crust.
- Substitute half of the flour with whole wheat flour for a healthier version.
- Use coconut oil instead of butter for a tropical twist.
Cooking Tips & Tricks
Make sure to cream the butter and sugar together thoroughly to ensure a light and flaky crust.
- Be sure to knead the dough lightly to avoid making it tough.
- Brushing the top crust with a beaten egg will give it a beautiful golden color.
- Covering the pie with aluminum foil at the beginning of baking will prevent the crust from burning.
Serving Suggestions
Windward Island Pie Crust is perfect for making fruit pies, meat pies, or even quiches. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a delicious dessert.
Cooking Techniques
Creaming the butter and sugar together is essential for a light and flaky crust.
- Kneading the dough lightly will prevent it from becoming tough.
- Brushing the top crust with a beaten egg will give it a beautiful golden color.
Ingredient Substitutions
Margarine can be used instead of butter.
- Whole wheat flour can be used instead of all-purpose flour.
- Almond or coconut flour can be used for a gluten-free version.
Make Ahead Tips
The dough for Windward Island Pie Crust can be made ahead of time and stored in the refrigerator for up to 3 days. Simply wrap it tightly in plastic wrap before chilling.
Presentation Ideas
Decorate the top crust of the pie with cut-out shapes or a lattice pattern for a beautiful presentation. Serve the pie on a decorative platter for an elegant touch.
Pairing Recommendations
Windward Island Pie Crust pairs well with a variety of fillings, such as apple, cherry, or pumpkin. Serve it alongside a cup of coffee or tea for a delightful treat.
Storage and Reheating Instructions
Windward Island Pie Crust can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place the pie in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Nutrition Information
Calories per serving
Each serving of Windward Island Pie Crust contains approximately 250 calories.
Carbohydrates
Each serving of Windward Island Pie Crust contains approximately 30g of carbohydrates.
Fats
Each serving of Windward Island Pie Crust contains approximately 15g of fats.
Proteins
Each serving of Windward Island Pie Crust contains approximately 3g of proteins.
Vitamins and minerals
Windward Island Pie Crust is not a significant source of vitamins and minerals.
Alergens
Windward Island Pie Crust contains dairy (butter) and eggs.
Summary
Windward Island Pie Crust is a delicious pastry that is moderate in carbohydrates and fats, making it a tasty treat in moderation.
Summary
Windward Island Pie Crust is a versatile and delicious pastry that is perfect for a variety of sweet and savory pies. With a light and flaky texture, this crust is sure to be a hit at your next gathering.
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day on the Windward Islands, and I was visiting my dear friend Margot. Margot was a master baker, and I always looked forward to our baking sessions together. On this particular day, she had a twinkle in her eye as she handed me a piece of paper with a handwritten recipe on it.
"This, my dear, is the secret to the most delicious pie crust you will ever taste," Margot said with a smile.
I eagerly took the paper and read through the ingredients and instructions. The recipe called for flour, butter, sugar, salt, and a splash of lemon juice. It seemed simple enough, but Margot assured me that the key to a perfect Windward Island Pie Crust was in the technique.
As we began to make the pie crust together, Margot patiently guided me through each step. She showed me how to cut the butter into the flour until it resembled coarse crumbs, and then add just enough ice water to bring the dough together. Margot's hands moved with a grace and precision that only comes with years of practice, and I watched in awe as she worked her magic.
After the dough had chilled and we rolled it out into a perfect circle, Margot taught me the trick to transferring it to the pie dish without tearing or stretching it. She gently folded the dough in half and then in quarters, carefully lifting it into the dish and unfolding it with ease.
As the pie crust baked in the oven, filling the kitchen with a mouthwatering aroma, Margot shared stories of her own grandmother and the recipes she had passed down through the generations. It was then that I realized the true value of this Windward Island Pie Crust recipe. It wasn't just about the ingredients and technique; it was about the memories and traditions that came along with it.
When the pie crust was golden brown and flaky, Margot and I filled it with a luscious coconut cream filling and topped it with fresh whipped cream and toasted coconut flakes. As we sat down to enjoy our creation, I knew that this recipe would become a cherished part of my own culinary repertoire.
Years have passed since that day on the Windward Islands, but whenever I make a pie with that beloved recipe, I am transported back to that sunny kitchen with Margot by my side. The taste of the flaky crust and creamy filling never fails to bring a smile to my face and warm my heart. And as I pass on the recipe to my own grandchildren, I hope that they too will feel the love and joy that comes with baking a Windward Island Pie Crust.
Categories
| Haitian Desserts | Haitian Recipes | Patty Shell Recipes | Windward Island Recipes |