Mango Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g ripe mangoes (about 4 medium), peeled and sliced</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp fresh lime juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cardamom (optional)</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare your pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. (Keeping the butter cold and in small pieces creates steam pockets during baking, resulting in a flaky crust.)</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice-cold water one tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Test by pinching a small amount – if it holds together, it's ready. Be careful not to overwork the dough or add too much water, as this will make your crust tough rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% for the bottom crust, 40% for the top). Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, ensuring your crust will be tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, combine the sliced mangoes, sugar, cornstarch, lime juice, vanilla extract, cardamom (if using), and salt. Toss gently to coat the fruit evenly. The cornstarch will thicken the juices released by the mangoes during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up. This will help cook the bottom crust properly and catch any drips.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disk of dough to a circle about 30cm (12 inches) in diameter, turning frequently to prevent sticking. Carefully transfer to your pie dish, gently pressing it into the corners without stretching (stretching will cause shrinkage during baking). Leave a slight overhang and refrigerate while rolling out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disk to a circle about 28cm (11 inches) in diameter. For a lattice top, cut the dough into 2.5cm (1-inch) strips using a pastry wheel or knife. For a standard top crust, keep the circle intact but cut a few decorative vents for steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the mango filling into the chilled bottom crust, mounding slightly in the center. For a lattice top, arrange half the strips across the pie, then weave the remaining strips perpendicular to create a woven pattern. For a standard top, lay the dough circle over the filling. In either case, trim the excess dough to a 2.5cm (1-inch) overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the overhang under itself and crimp the edges decoratively with your fingers or a fork to seal. Brush the top crust with beaten egg wash (this creates a beautiful golden shine) and sprinkle with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F). Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously through the vents or lattice. If the edges brown too quickly, cover them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial cooling period allows the filling to set properly – cutting too soon will result in a runny pie. Serve slightly warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. Your patience will be rewarded with perfect slices of this tropical delight!</li></ol>