Recipe Pasticiotti (Pie)

Required Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1 cup white sugar
• 1 cup margarine
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
•  
• 6 tablespoons cornstarch
• 3/4 cup white sugar
• 4 egg yolks, divided
• 1 quart milk, room temperature
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar for dusting

Preparing/Cooking:

• In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar.
• Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas.
• Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla.
• Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
• Roll out the dough to about 1/4 inch thickness.
• Grease two 12 cup muffin tins or tart pans.
• Cut out 20 circles using a 3 inch cookie cutter or drinking glass.
• Line the muffin cups with the dough.
• Set aside the remaining dough to cut out tops for the cups.
• In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar.
• Gradually whisk in 3 of the egg yolks, and 1quart milk.
• Heat, stirring constantly, until thick and bubbling.
• Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill the pastry shells half way with the vanilla cream.
• Roll out remaining dough, and cut into circles for lids.
• Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork.
• Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
• Bake for 25 minutes in the preheated oven, or until golden brown.
• Let cool in the tins before carefully loosening the edges to remove.
• Dust with confectioners' sugar before serving.

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