Step 1: What you'll need
- Mixing bowls
- Pie pan
- Rolling pin
- Measuring cups
- Pastry Blender
- Egg white separator
Ingredients for Crust
- 1 cup flour
- 1/4 teaspoon salt
- 1/3 cup Crisco (or other vegetable shortening)
- 1 cup sugar
- 2/3 cup flour
- 1/4 teaspoon salt
- 3 cups milk
- 4 eggs
- 3 Tablespoons butter
- 2 teaspoons vanilla extract
- 5 large bananas
- Approx. one 32 oz container of strawberries
- Approx. 14 oz strawberry glaze
Step 2: Making the Crust
To begin you'll want to make the crust so that it can bake while you're preparing the rest of the pie. Start by placing 1 cup of flour and 1/4 teaspoon of salt into a bowl and mixing them together. Then add 1/3 cup of Crisco to the bowl and mix it all together using the pastry blender. Continue to mix together until the Crisco is about pea sized, once you've achieved this, slowly add a little bit of water into the mixture and work it in using a fork. I only add one tablespoon at a time in order to keep myself from accidentally adding too much water. The end result should be the dough for your crust.
**Keep in mind that adding too much water can make the crust tough and soggy.**
Now we need to shape the crust. First, spread a thin coating of flour over the top of your counter and rolling pin. The flour keeps the dough from sticking to anything, so use it liberally. Work the dough into a flat circular shape. Once the dough is spread out enough to fit into your pie pan with a little bit hanging over the edge, you can place the dough in your pie pan.
To make the pie look a little nicer dress up the edges by tearing or cutting off the extra dough hanging over the edge of the pie pan, but leave about a quarter of an inch extra all the way around. Take the quarter of an inch that was left and fold it underneath itself; to give the crust a more rounded look. This next step is optional, but makes the pie look really nice.Take your thumb and pointer finger and place in against the top edge of the crust, coming from the inside. Now take your other thumb and push the crust between your other two fingers, coming from the outside. Repeat this process all the way around the crust. The pictures probably illustrate this step far better than I can explain it.
To keep the crust from bubbling while being baked use a fork to poke holes in the crust all across its bottom and edges. Then place the crust in a preheated oven at 350 degrees Fahrenheit for 10-20 minutes. The baking time changes with altitude. Just be sure to keep an eye on the crust and remove it from the oven when it becomes slightly golden brown. If you're unsure if the crust is completely baked, then poke it and see if it is still doughy. The crust should be allowed to cool before any of the filling is put in it.
Step 3: Banana Filling Part 1
Separate the yolk from the egg whites of four eggs and beat them. Now take a cup of the hot filling and slowly mix it into the egg yolks. This keeps the eggs from heating up too quickly. Now take the yolk mixture and slowly add it to the saucepan while mixing. Take the filling and cook it at the medium heat used before for another 2-2.5 minutes and then remove from heat. ***This is important because it cooks the eggs so they are safe to be eaten.***
Now add 3 Tablespoons of butter and 2 teaspoons of vanilla extract and mix thoroughly. Cool the custard filling in the refrigerator for about 30 minutes before moving on to Banana Filling Part 2.
Step 4: Strawberry Topping
Step 5: Banana Filling Part 2
Step 6: Putting the Pieces Together
The first time I made this pie I had a lot of leftover banana filling and strawberry topping. If you just throw the two into a bowl it still tastes amazing. Also, the pie is best if served a couple of hours after being completed, just be sure to keep it in the fridge. It is also best if eaten within 3 days.
I really hope I made this instructable easy enough to follow and that your pies taste delicious. Good Luck!