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Transcription:
FRESH BERRY CREAM PUFF PIE
Make . . . . . . . . . . . . . Cream Puff Pastry Shell
Make . . . . . . . . . . . . . French Custard Cream Filling
Fill Cream Puff Pastry Shell with the chilled French Custard
Cream Filling. Pour unsweetened raspberries, blueberries, or
sliced strawberries (about 2 cups) over the top. Cut in wedges
and serve at once. Serves 8 to 10.
CREAM PUFF PASTRY SHELL
Heat to boiling in saucepan. 1/2 cup water
1/4 cup shortening
Stir in all at once . . . . . . . . 1/2 cup sifted GOLD MEDAL Flour
*1/8 tsp. salt
Stir constantly until mixture leaves the pan and forms into a
ball (about 1 minute). Remove from heat. Cool slightly.
Beat in, 1 at a time . . . . . . 2 eggs, beating until smooth after
each addition
Beat mixture until smooth and velvety. Spread in greased 9-in.
heat-resistant glass pie pan. (Don't spread on sides.) Bake 50
minutes in moderately hot oven (400°). When baked, allow to cool
slowly away from drafts.
*If you use GOLD MEDAL Self-Rising Flour, omit salt in pastry shell.
FRENCH CUSTARD CREAM FILLING
Mix together i saucepan . . 1/2 cup sugar
1/2 tsp. salt
2 tbsp. cornstarch
1 tbsp. GOLD MEDAL Flour
Stir in slowly . . . . . . . . . . . . 2 cups milk
Bring to a boil over moderate heat, stirring constantly. Boil
1 minute. Remove from heat.
Stir a little of the
hot mixture into . . . . . . . 1 egg yolk, slightly beaten
Then blend into remaining hot mixture. Return to heat and
boil 1 minute, stirring constantly. Remove from heat. Chill
thoroughly.
Fold in . . . . . . . . . . . . . . . . 1/2 cup cream, whipped
1 tsp. vanilla or other flavoring