Tarte a la Bouille Pies
Ingredients
- Sweet dough for pie shells and lattice
- 2 tsp baking powder and a pinch of salt
- 1 1/2 stick butter softened (12oz)
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 2 1/2 cup all-purpose flour
- Pie Filling for 2 pie shells
- 1 1/2 cup sugar
- 2/3 cup cornstarch
- pinch of salt
- 8 egg yolks
- 2 tsp vanilla
- 3 cups milk
- 2 cans 12oz Pet milk
Step-by-Step Instructions
- Sweet Dough for 2 pie shells and lattice: Cream sugar and butter with a mixer, then add eggs and beat well. Add vanilla. Mix flour, baking powder and salt together. Add this flour mixture a little at a time into creamed sugar, butter and vanilla. Mix a little at a time until you can manage the dough. Chill for a couple of hours (about 2 hours) before dividing into three equal balls (two for pie shells, one for lattice strips). Roll each ball out to 11 inch diameter and put two into greased pie plates. Cut the third rolled out dough ball into ½ inch strips for topping the pies with lattice. (Note: You can also use a store-bought sweet dough recipe if you prefer.)
- Pie filling for 2 pie shells: Mix all ingredients (sugar, cornstarch, salt, egg yolks, vanilla, and milks) together in a 5 quart pot with a mixer. Cook on top of the stove on medium/high heat, stirring almost constantly with a wooden spoon until it starts to thicken, about 10-15 minutes. Remove from heat and let stand until it gets like a pudding consistency, then pour into the prepared pie shells. Top with dough strips to make a lattice, weaving them like a basket. Brush the lattice and crust with leftover egg whites just before you put it into the oven.
- Bake at 325 degrees for 20 minutes or until light brown. Let it cool before cutting and serving.
Common Problems and Solutions
Q: Why is my custard filling too runny?
A: Make sure you cook the custard on medium/high heat, stirring constantly until it visibly thickens. The cornstarch needs heat to activate. Let it cool to pudding consistency before pouring into shells - if you pour it too soon, it won't set properly.
Q: Can I make the sweet dough ahead of time?
A: Yes! The dough needs to chill for 2 hours anyway, so you can make it the day before and refrigerate overnight. Just let it sit at room temperature for 10-15 minutes before rolling if it's too firm.
Q: My lattice crust is browning too quickly - what should I do?
A: If the crust starts browning before the filling is fully set, tent the pies loosely with aluminum foil for the remaining baking time. The 325°F temperature should prevent over-browning, but ovens vary.
Tips and Techniques
Use the leftover egg whites to brush the lattice and crust before baking - this creates a beautiful golden finish. For easier lattice weaving, chill the dough strips for 10 minutes if they become too soft to handle.
Ingredient Substitutions
- Pet milk (evaporated milk): regular whole milk or half-and-half
- homemade sweet dough: store-bought pie crust or refrigerated pie dough
Equipment Needed
- Electric mixer (for creaming butter and sugar, and mixing filling)
- 5-quart heavy-bottomed pot (for cooking custard)
- Wooden spoon (for stirring custard)
- Rolling pin
- Two 9-inch pie plates
- Pastry brush (for egg wash)
Historical Context
Tarte à la Bouille (literally “boiled tart” or custard pie) is a classic Cajun dessert that showcases the French influence on Louisiana cooking. The sweet dough crust and egg-rich custard filling reflect the traditional French tart-making techniques adapted by Acadian cooks.
