Cooking Instructions
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Step 1
Preheat the oven to 340 degrees F (170 degrees C).
Step 2
Start off by making the pie crust. In a bowl, combine
All-Purpose Flour (125 g)
and
Vegetable Shortening (70 g)
.
Step 3
Using your hands, break the shortening into the flour until it resembles cornmeal.
Step 4
Add the
Distilled White Vinegar (5 mL)
,
Water (45 mL)
,
Granulated Sugar (10 g)
, and
Salt (3 g)
. Mix together with a spoon.
Step 5
Flatten the dough into a round shape and wrap it in plastic wrap. Place it in your freezer for about 30 minutes.
Step 6
While the pie crust is chilling, move on and make the filling. In a bowl, combine the
All-Purpose Flour (30 g)
,
Granulated Sugar (350 g)
and
Salt (3 g)
.
Step 7
In a separate bowl, crack the
Eggs (3)
and beat the eggs slightly.
Step 8
Add the eggs,
Butter (80 g)
,
Buttermilk (240 mL)
, and
Vanilla Bean Paste (6 g)
into the dry ingredients, and whisk until well blended.
Step 9
Roll out the dough into a nice circular shape in a pan.
Step 10
Pour the filling into the pie shell.
Step 11
Bake at 340 degrees F (170 degrees C) for about 55-60 minutes, or until filling is set and top is golden-brown in color.
Step 12
Let the pie cool and then chill in the fridge until you’re ready to eat.
Step 13
Then, slice it and decorate with a few slices of
Apricots (to taste)
and/or
Fresh Strawberries (to taste)
. Enjoy!
