Simple Fruit Pie

Curious with the Fruit Pie, my fave when i was in indonesia. Found the recipes in my new cook book, definitely must try. I made twice with different crust(pie) recipes. And i prefer one with egg yolks included. Taste is good, more crunchy but not soggy. The filling, vla, custard or else, u can find it anywhere in the internet or from your own collection too, maybe. But for my collection and purpose, i'd better write this down, hihihi. My fave is the recipe from Better Homes & Gardens, simply and so perfect in my mouth... hahahaha.

For the crust u can use this recipe from Better Homes & Gardens, but there's new discovery when my experiment pastry failed because of the shortening... hhmm..the good news is the pastry become a pie crust that very tempting, cruncy but not fragile.

Rich Tart Pastry (from Better Homes & Gardens) :
1/2 cup cold butter
1 1/4 cups all-purpose flour
1 beaten egg yolk
2-3 Tbsp ice water

In a mixing bowl, cut butter into flour till pieces are pea size.
Stir together egg yolk and 1Tbsp of ice water. Gradually stir egg yolk mixture into flour mixture.
Add remaining water, 1 Tbsp at a time, till dough is moistened. Gently knead the dough just till a ball forms. If necessary, cover dough with plastic wrap and refrigerate for 30min or till dough is easy to handle.
On a lightly floured surface, flatten the dough, and roll dough into a circle.
Ease pastry to desire pan. Don't forget to prick bottom and side with the fork.

Cover with double aluminium foil at the surface.
Bake 450F for 8min. Remove foil, and bake again for 5-6 more minutes or till pastry shells are golden. Cool pastry on a wire rack.

Vla Vanilla Filling :
1/2 cup sugar
2 Tbsp corn starch
1 3/4 cups milk
2 beaten egg yolks
1/2 tsp vanilla

In a medium sauce pan, stir together sugar & cornstarch. Gradually stir in milk.
Cook and stir over medium heat till thickened and bubbly. Cook & stir for 2 more min.
Remove from heat, stir about 1cup of the hot mix into the egg yolks.
Pour egg yolk mix into hot mix in a saucepan. Cook and stir for 2min more.
Remove from heat, stir in vanilla. chill about 4hours or till cold.

u can add any kind of your fave fruits for the topping. serve as u like, for lovely evening or just appetizer.

Pie Crust from "shortening pastry" :

200 gr flour

40 gr melted butter

110 cold water

1 tsp salt

120 gr shortening

Use the same method with Rich Pastry above. Actually this is my recipes for the Puff Pastry, but don't know how.. if i use shortening instead of korsvet, the dough become so difficult to form, so i have to add flour again and again to flatten and fold. But, if i just flatten and put in the cup, and bake, just like that... it become pie crust that so crunchy but not fragile..