I was never a big fan of Jollibee’s Peach Mango Pie until much later when I got older. Now, I appreciate it so much that I can eat it up to three times a week. Lol.
Coincidentally, my youngest son’s lesson in his Religion is about St. Augustine. I think there was a mention about peached being thrown at him somewhere and my son was so fascinated how a peach looks like. One afternoon after his class, I told him we can try making a copy cat of the Jollibee Peach Mango pie (Yum!) .
Since it’s been a while since I last made pie (Choco pie, that is) I had to search for a good pastry recipe. I checked a few online and tried reading the comments. Good thing I found a very easy All-Butter Pastry from https://sallysbakingaddiction.com/. (Visit the site for more foolproof recipes. Soooo good!)
Sharing the recipe below so in case you wanna try it. Also, it can be good recipe we can use also for our pot pies and other pastries.
I included the tips shared also from the same website.
Only 5 Ingredients in Butter Pie Crust
Flour – The structure of pie crust.
Salt – Flavor flavor flavor. Use table salt instead of coarse salt. Smaller salt crystals dissolve and disperse more evenly throughout the dough.
Granulated Sugar – Pie crust should not be sweet, but adding a little sugar to butter pie crust improves its flavor and enhances browning. The sugar crystals also help break down the hard pieces of butter.
Cold unsalted butter – Supplies the pie crust’s unbeatable flavor and flaky texture. Use unsalted butter. The amount of salt in different brands’ salted butter varies, so for better control over the flavor, it’s best to begin with unsalted and add your salt.
Ice water – The final ingredient, about 1/2 cup of ice cold water holds all the ingredients together. Use just enough so the dough holds its shape when rolling out. Many pie crust recipes don’t call for enough ice water, giving you a dry pie dough that cracks when you roll it out. When in doubt, add a little more water. You’re better off with more water (wet pie dough) than not enough water (dry, cracking pie dough) because you can always work more flour into the dough, but you can’t really add water to the pie dough when you’re trying to roll it out.
** I skipped half the salt though since I used salted butter, which is a kitchen staple here at home.
TEMPERATURE MATTERS: COLD VS. WARM PIE DOUGH
- Warm dough = greasy disaster. The butter melts before baking, resulting in a hard, crunchy, and greasy crust.
- Cold dough = flaky perfection. The butter melts in the oven, creating steam that separates the crust into flaky layers. The colder the dough, the flakier the crust.
In short, keeping your pie dough cold is crucial for achieving a tender, flaky crust.
Keeping Pie Dough Cold: Tips and Tricks
To ensure a flaky crust, follow these chilling steps:
1. Ice-cold water - Mix 1 cup of water with ice, then use only 1/2 cup for the recipe.
2. Cold butter - Store butter in the freezer and thaw partially in the fridge before use.
3. Chill the dough - Refrigerate for at least 2 hours before rolling out - this step is crucial!
4. Extra chill - Consider chilling your flour and mixing bowl too - it makes a difference!
By keeping everything cold, you'll be on your way to a perfectly flaky pie crust.
I copied the instructions as written on the recipe. :-)
2 and 1/2 cups (313g) all-purpose flour, plus more as needed (Spooned and leveled)
2 teaspoons granulated sugar
1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour-coated butter. A few larger bits of butter are OK
Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and slightly sticky, but not overly wet. Do not add more water than necessary. I always use about 1/2 cup (120ml) of ice water
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide the dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
Proceed with the pie per your recipe’s instructions.
Once set on a pie pan, wipe with egg wash on top. Pre heat your oven to 350C and bake for about 20-30 mins.
Ohhh, and here’s my baked pie. My sons said it was yum and even better than Jollibee!
gummygunk
germansingergirl
romaincrisis
dededos
annaxmalina
janainaart
areudirty
origamiaround