YEAST PIE CRUST

Hi friends, wishing you much happiness and success in 2012!

This is a recipe I found on the internet and did a bit of tweaking. If you want to try an alternative pie crust, try this recipe using yeast. This looks and tastes just like normal pie but less buttery of course.

I had halved the recipe, turned the crust into mini pies using 3 in round cutter instead of one large pie. Feel free to use any filling of your choice but now had stuffed them with fruit preserves. Be careful not to overfill as the jam will spill out when hot and burn.  These are so cute and great for serving your guests.

This pie crust is so easy to handle and bakes beautifully. I should make them again and vary the filling with blueberries, cherries or chocolate next.

YEAST PIE CRUST
Yield    :   16 mini pies
Adapted from here

1+1/2 C  all purpose flour
150ml warm milk
1+1/4 tsp instant yeast
3 TB  melted butter/ oil
1/2 tsp salt
1  TB  sugar

FILLING
Fruit preserves of your choice

METHOD

Combine milk, sugar, yeast and oil in a small bowl.

Place flour and salt in a mixing bowl.

Stir in milk mixture onto dry ingredients, mix well.

Knead by hand for 5 minutes on floured  board.

Transfer dough into covered and oiled bowl.  Let rise for 1-1 1/2 hours until doubled.

Punch dough down, roll out dough into 1/8 in thick. Cut into round using 3 in cookies cutter. Press  dough into lightly buttered muffin pan.  Fill up pie, 3/4 full  with your favorite filling and let sit for 45 minutes. Towards the end of raising time, preheat oven @ 180C.

Bake for 25-35 minutes until edges are golden.

Allow to cool before serving.

Linking to  Yeastspotting 1-6-12