*The first part of this video was filmed in the late fall. Still had some green tomatoes. Those never ripen. Was planning to do the potato pie for up load before Thanksgiving. I couldn't. Very busy. This is a delicious pie, once in a while treat. Hope you enjoy.
LINKS:
Coconut Condensed Milk (Pack of Six) amzn.to/3Fp5U6u
Coconut Condensed Milk (Pack of 3) - amzn.to/3ElUzCT
1 can - amzn.to/3JneRzF
Evaporated Coconut Milk (Pack of Six) amzn.to/3yQgvoh
1 can - amzn.to/30OYMRB
I used 1 can of condensed Milk which is the 11.25 oz can and half cup of evaporated which is about half of the 12.2 oz can. You can use more or less for both milk depending on how sweet you want the pie.
PASTRY RECIPE:
2 cups flour
2 sticks or 1/2 pound butter
1/2 tsp salt and 2 tsp sugar or 1 tblsp maple syrup (add maple syrup to ice water)
*6-8 tablespoons ice water
*put water in freezer in a container. When there is a thin film of ice on water, it is ice cold.
METHOD:
Sift flour twice and place in refrigerator(optional) for 15-20 mins.(this is to lighten up the flour) Cut butter into flour with a pastry knife. If you do not have a pastry knife, rub in with fingers. Remember contact with hand will warm up butter) You can also grate frozen butter on large side of grater to have big chunks. Rub in until pieces of butter is covered with flour, but you can see the butter chunks. sprinkle/pour ice water on flour and mix in lightly with fork. Toss aside flour that is dampened with water. Gather all of the dampened flour into a ball. Ball of pastry should come together but not pasty. Pressed together gently. Wrap in parchment paper or plastic wrap and refrigerate for 1/2 hour. Roll out dough starting at center and roll out in all directions. Make sure counter or board is floured. Don't worry if pastry is breaking. (That is the nature of pastry) This is what gives it the texture) Just try to bring it together. You can even sprinkle some more water on dough if you are scared. Turn dough around as you roll. Don't turn over.To place in pan: Fold dough through the center and pick up and place into pan. You can also turn pan upside down on top of dough and cut round the pan extending about 1 inch from pan. This will ensure that dough will cover sides when you put it in pan.
You can now fill pastry shell with filling or you can pre-bake ( for a pre-baked crust) if you wish and then add filling and bake again. Prick dough with fork to prevent air bubbles before baking.You will have to cover the edges to prevent burnt edges. Or you can put filling in unbaked shell and bake at 375 degrees for 35 mins or until edges are brown.
For pre-baked crust. Place in oven at 450 degrees for 12-15 mins or until crust is lightly brown. Remove, let cool, add filling and bake for 15-20 mins.
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