Robby’s Winterfest Baking #11
The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Hey, Everybirdy! Welcome back to the nest.
Today, we are leaning into some much-needed time in the kitchen with a recipe that is as soothing to make as it is to eat: Homemade Mango Pie.
The star of this bake—the fresh mangoes—actually came from a local Food Bank find! Incorporating surplus or donated ingredients into your baking is a wonderful way to practice gratitude and turn community gifts into something special.
Coming in at just $0.22 per slice with Food Bank mangoes ($1.74 for the entire pie), this double-crust pie brings a bright, tropical flavor to the table without straining your grocery budget.
Before we jump into the essentials, you can read my personal updates, deep dives, and exclusive sneak peeks of my upcoming book over on Substack.
The Essentials
For the Mango Filling:
- 4 Cups Fresh Mangoes: Peeled and sliced.
- 1/2 Cup Sugar: Brings out the natural sweetness of the fruit.
- 3 Tablespoons Cornstarch: To thicken those luscious tropical juices as it bakes.
- 2 Teaspoons Lemon Juice: Brightens the fruit flavor.
- 1 Teaspoon Ground Cinnamon: For a warm, subtle spice.
- 1 Tablespoon Butter or Margarine: Cut into small chunks to dot over the filling.
For the Flaky Pie Crust:
- 2 Cups All-Purpose Flour: Plus extra for rolling.
- 1 Teaspoon Salt: Balances the dough.
- 2/3 Cup Shortening (or Cold Butter): Shortening gives incredible flakiness; butter adds rich flavor.
- Ice-Cold Water: Added 1 tablespoon at a time until the dough holds together.
*Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!*
Let’s Get Baking
- Build the Dough: Preheat your oven to 400°F (200°C). In a bowl, whisk together your flour and salt. Cut in your cold shortening or butter using a pastry blender or fork until the mixture resembles coarse, pea-sized crumbs.
- Bring It Together: Sprinkle in ice-cold water, one tablespoon at a time, tossing gently until the dough pulls away from the sides of the bowl. Divide in half, flatten into two discs, and chill in the fridge for 15 to 30 minutes.
- Prep the Filling: In a large bowl, toss your sliced mangoes with the sugar, cornstarch, lemon juice, and cinnamon until the fruit is well coated and a glossy glaze forms.
- Assemble: Roll out your bottom dough disc on a floured surface and gently transfer it to a 9-inch pie plate. Pour in the mango filling and dot the top evenly with your butter pieces.
- Top and Seal: Roll out your second dough disc and place it over the top. Crimp or pinch the edges together to seal, and cut a few small vents in the top crust so steam can escape.
- Bake: Bake at 400°F for 45 minutes, until the crust turns a rich golden brown and the filling juices are thick and bubbling. Let it cool completely before slicing so the pie sets properly.
Questions & Answers
Can I use frozen mangoes if fresh ones aren’t available?
Yes! Frozen mangoes work great. Use them straight from frozen without thawing so they don’t release too much liquid beforehand. You may just need to add an extra 5 to 10 minutes of baking time for the center to bubble.
How do I prevent a soggy bottom crust?
Place a preheated baking sheet on your oven’s lower rack and set your pie plate directly on top of it. That extra hit of bottom heat crisps up the lower crust before the fruit juices settle in.
How should I store leftovers?
Cover and keep the pie at room temperature for up to 2 days, or store it in the refrigerator for up to 5 days. You can pop a slice in a 375°F oven for 10 minutes to crisp up the crust again!
Join the Flock!
If you want to grab the same budget-friendly tools and ingredients I used today, you can check them out on my Benable.
Whether you are using ingredients from your own pantry or a gift from the community, remember that baking therapy is all about finding peace and focus in your kitchen.
Your support helps keep this mission flying! If you want to dive deeper into the community, you can read my personal updates and deep dives on Substack, get exclusive Budget Breakdowns of my recipes over on Patreon, or find pay-what-you-want recipes and direct services on my Ko-fi.
I’d love to hear from you. Have you ever baked with fresh mangoes before, or are you usually a traditional apple pie fan? Drop a comment below and let me know!*
Be sure to fly on back for the next recipe! Until then, remember: you aren’t alone in the kitchen, and there’s always a little peace to be found in the oven.
Happy baking, everybirdy!
Homemade Mango Pie
Ingredients
- Betty Crocker Pie Crust Recipe Below
- 4 cups Mango Peeled and sliced
- ½ cup white sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon butter or margarine cut into small chunks
Directions
- Preheat your oven to 400°F (200°C). Gently line a 9-inch pie plate with the bottom half of your rolled-out pie pastry.
- In a large bowl, toss your sliced mangoes, sugar, cornstarch, lemon juice, and cinnamon together until the fruit is well coated and a glossy glaze begins to form.
- Pour the mango filling directly into your prepared pie dish and dot the top evenly with your small chunks of butter or margarine.
- Cover with your second rolled-out crust disc. Pinch the edges together to seal, and cut a few small slits in the top crust so steam can escape.
- Bake for 45 minutes until the crust turns a rich golden brown and the filling juices are thick and bubbling. Let it cool completely before slicing so the pie sets properly.
Notes
- Budget Breakdown: $0.22 per slice ($1.74 total pie) when using Food Bank mangoes!
- Prevent a Soggy Bottom: Place a preheated baking sheet on your oven’s lower rack and set your pie plate directly on top to crisp up the bottom crust.
Flaky Double Pie Crust
Ingredients
- 2 cups flour
- 1 tsp salt
- ⅔ cup butter or shortening butter makes it flakier!
- Ice-cold water added 1 Tbsp at a time
Directions
- Whisk your flour and salt together in a medium bowl. Cut in your cold shortening or butter using a pastry blender or fork until the mixture resembles coarse, pea-sized crumbs.
- Sprinkle in ice-cold water, 1 tablespoon at a time, tossing gently with a fork after each splash until the pastry naturally pulls away from the sides of the bowl.
- Gather the dough into a smooth ball and divide it in half. Shape into two flattened discs on a floured surface, wrap, and chill in the fridge for 15 to 30 minutes to firm up.
- Roll one disc out on a floured surface to about 2 inches wider than your 9-inch pie plate. Ease the pastry gently into your pie plate without stretching it.
Notes
- Chill for Flakiness: Resting the dough in the fridge gives the butter or shortening time to re-chill, which creates those airy, flaky layers as it bakes.
Leave a Reply