Tarte a la Bouillie (Sweet Dough Pies)
Published 4:07 pm Thursday, July 7, 2011
1 1/3 cups sugar
2/3 cup Crisco shortening
4 eggs
3 teaspoons baking powder (heaping)
1/2 cup milk
2 tablespoons vanilla
2 to 2 1/2 pounds all purpose flour (sifted)
Custard:
2 cups sugar
3/4 cup cornstarch
1/2 cup milk
2 quarts milk
5 beaten eggs
1 1/2 tablespoon vanilla
To make custard; mix sugar and corn starch, slowly stir in
milk then add 2 more quarts of milk, 5 beaten eggs and 1 1/2
tablespoon of vanilla.
Cream sugar and Crisco. Add eggs, milk, and vanilla then mix
well.
Add enough flour until manageable.
Roll on floured board. Add filling.
Bring sides of crust over to seal.
Bake on 400 degrees for 20 minutes.
Shirley Dautreuil, Coteau
