Homemade Mango Pie
A bright, tropical double-crust pie made with fresh mangoes and a tender, flaky crust. Made using Food Bank ingredients, this budget-friendly dessert comes out to just $0.22 per slice ($1.74 per pie).
Cost$0.22 per slice ($1.74 total pie using Food Bank mangoes)
Ingredients
Method
- 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
Original Author: Maui Girl’s Mango Pie
- 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
A classic, tender double pie crust that comes together with basic pantry staples. Shortening gives it incredible flakiness while cold butter adds rich flavor.
Cost$0.08 per slice ($1.22 per batch)
Ingredients
Method
- 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
Pie Crust Reference: Betty Crocker
- 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.