PINEAPPLE PIE
(Using B & S Crust Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
Crust: |
||
| B & S Crust Mix |
100.00 |
500.00 |
| Shortening |
17.00 |
85.00 |
| Margarine |
9.00 |
45.00 |
| B.O.S. |
8.00 |
40.00 |
| Ice Cold Water |
25.00 |
125.00 |
Filling: |
||
| Crushed Pineapple |
200.00 |
|
| Pineapple Juice |
150.00 |
|
| Evaporated Milk |
50.00 |
|
| Sugar |
150.00 |
|
| Salt |
0.50 |
|
| Cornstarch |
50.00 |
|
| All Purpose Flour |
25.00 |
|
| Modified Starch (Purity 77) |
25.00 |
|
| Egg Yellow Color Powder |
–As Desired– |
|
PROCEDURE:
Filling:
- Add pineapple juice and evaporated milk.
- Dissolve together sugar, salt, cornstarch, modified starch, egg yellow color powder.
- Add crushed pineapple.
- Cook in low flame until sticky consistency. Set it aside.
Pie:
- Combine crust mix, shortening, margarine and B.O.S. Rub in well using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Add ice cold water to bind the dough. DO NOT OVER MIX.
- Roll out the pastry on a square pan leaving an overhanging edge and chill the remaining pastry to cover pie.
- Add filling to the roll out pastry. Weave the remaining chilled pastry into strips and trim. Fold in the edges and crimp loosely.
- Bake at 180°C for 1 hour or until done.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
