Sa Shi Su Se So: Pie Crust Manju
By Misty I.
Weekend baseball concessions are full of homemade baked goods. Our annual Andrews Athletic Association tournament concession is no exception. This year I could not resist purchasing my friend Dean’s pie crust manju, it was still warm! So good!
I shared it with my family and everyone enjoyed it. Although Dean shared the recipe with me, I still wasn’t quite sure of the method. That sent me on a quest to look at other pie crust manju methods. Below is what I have pieced together. My manju still do not look as nice as Dean’s but it tastes like his, I need to practice!
Almost Dean Goya’s Pie Crust Manju
1 package Shirakiku tsubushian (Dean uses 2 packages)
5 C. flour
1 ¾ C. Crisco oil (I used vegetable oil)
1 teaspoon salt
¾ C. ice cold water
- Combine all ingredients except tsubushian and mix thoroughly in a large bowl.
- Break off small pieces to make a circular disk.
- Place a spoonful of tsubushian in the center and fold over edges to center.
- Place seam side down on a ungreased cookie sheet
- Brush each manju with milk before baking.
- Bake at 400 degrees for 20-25 minutes.
That’s it, only easy!