Vickys Shortcrust Pineapple Pie, GF DF EF SF NF
Vickys Shortcrust Pineapple Pie, GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys shortcrust pineapple pie, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Shortcrust Pineapple Pie, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Shortcrust Pineapple Pie, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

You can use jam in the bases instead of crushed fruit but I Magic Crust Custard Pie! This easy pie is great for holidays or last minute company! These ingredients are easily found in your fridge and pantry and it.

To get started with this particular recipe, we must first prepare a few components. You can have vickys shortcrust pineapple pie, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Shortcrust Pineapple Pie, GF DF EF SF NF:
  1. Take Enough gluten-free pastry for a double crust 8 inch pie, see my
  2. Get ..previously posted recipe or use 2 packs of Jus-Rol gluten-free
  3. Make ready 1 tbsp Vitalite or safe 'butter'
  4. Take 1 tin pineapple chunks in juice, drained and juice reserved
  5. Prepare 1 tin pineapple tidbits in juice, drained
  6. Take 2 tsp cornflour / cornstarch
  7. Take 50-100 g sugar(1/4 - 1/2 a cup) depending on p/apple sweetness
  8. Make ready 1 tbsp reserved juice from the pineapple chunks

Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts. The degree of 'shortness' or crisp crumbliness the pastry has depends on the amount and type of fat incorporated into the flour and the way in which the pastry is handled. Crust proved to be incredibly tough, as I made this for the first time today, having not made pastry for years - let alone GF pastry! We did it like that at the weekend as a rich shortcrust with an egg yolk and sugar for a lemon meringue pie at the.

Steps to make Vickys Shortcrust Pineapple Pie, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F
  2. Using 2/3 of your shortcrust pastry, roll out into a circle around 4mm thick and line an 8 inch loose-bottomed pie tin
  3. Prick the base with a fork, line with parchment paper and weight down with baking beans. Blind bake for 15 minutes then remove the parchment and beans and bake a further 5 minutes
  4. Gently melt the 'butter' in a frying pan and add the pineapple chunks. Fry for a few minutes until softened and easily crushed then add the tin of drained tidbits
  5. Make a slurry from the cornflour and pineapple juice then add to the pan. Boil for 2 to 3 minutes until thickened. Add sugar to taste. Depending on the pineapple brand I've used anything from 2 tbsp sugar to 8 tbsp
  6. Let the filling cool slightly then add to the baked pastry case. (I added the leftover cherries from a previous recipe just to get rid of them)
  7. Now you can simply roll out the remaining pastry to around 3mm thick and top the pie with a disc or you can make a lattice top like mine. It takes longer but it looks pretty. Cut strips from your remaining rolled out pastry around 1cm wide with a pizza cutter
  8. Place in one direction on top of your pie, not quite touching
  9. Pull every 2nd strip back on themselves and lay a new strip across the top of the unfolded strips, then put the 1st lot of strips back down
  10. Now fold back the strips that didn't move the first time. Lay a new strip across those then unfold the strips back over the pie
  11. Continue weaving the strips in this way until the top is done then trim off the excess. This pie top is self vented. If you choose to put a solid circle crust on top, poke 4 vent holes near the middle to let the steam escape
  12. Brush the pie top with the reserved pineapple juice and bake at gas 5 / 190C / 375F for 25 minutes or until golden
  13. Let the pie cool and slice it at room temperature or chilled. If you slice it hot the filling will be too thin and spill out. You can serve it warm in a bowl with ice cream or at room temp on a plate. You could use all tidbits instead of chunks but I like enjoy a chunk here and there for another texture!

For shortcrust pastry, I would recommend that you use weight measurement rather than volume as it is more precise and will ensure optimum results. An oil-based shortcrust pastry recipe that does not use any butter or margarine. This makes it more convenient but also a lot easier to work with. Shortcrust has a slightly biscuity, crumbly texture that is resistant to soaking up fluids so is perfect for quiches, tarts, samosas and other savoury delights Filo is wafer thin and crunchy and brown when cooked. Use filo when a light, crunchy pastry is required, like a spinach pie, or where it will receive a.

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