After pressing out the dough for her Tarte au la Bouillie (a traditional Cajun custard pie), Alzina Toups saves the scraps and makes them into cookies. “Old timers called them Pillowcase Cookies,” she says. “When the oystermen went out, they’d nail a sack of them to the back of the boat. When they wanted a cookie, there they were.”

Tarte au la Bouillie
Serves 8
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  1. ½ cup sugar
  2. 5 tablespoons cornstarch
  3. 3 cups cold half-and-half
  4. 1 teaspoon vanilla extract
  5. Sweet Dough, recipe follows
  1. Preheat oven to 350°.
  2. In a small bowl, combine sugar and cornstarch. In another small bowl, add half-and-half. Stir cornstarch mixture into the half-and-half.
  3. In a medium saucepan, cook half-and-half mixture over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat. Once slightly cooled, place plastic wrap over surface to prevent skin from forming.
  4. On a well-floured surface, roll Sweet Dough into a 13-inch circle; transfer to a 10-inch deep-dish pie plate. Add half-and-half mixture, and fold remaining dough over onto the half-and-half mixture.
  5. Bake until crust is golden brown, about 25 to 30 minutes. Let pie cool to room temperature, then refrigerate 4 hours before slicing.
Louisiana Cookin
Sweet Dough
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  1. 2½ cups all-purpose flour
  2. 1 cup sugar
  3. 2½ teaspoons baking powder
  4. ½ cup butter, cut into tablespoons
  5. 1 large egg plus 1 large egg yolk
  6. 1 tablespoon whole milk
  7. 1 teaspoon vanilla extract
  1. In a large bowl, combine flour, sugar, and baking powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  2. In a small bowl, whisk together egg, yolk, milk, and vanilla. Add egg mixture to flour mixture, stirring until liquid is almost combined. Using your hands, work dough until it just comes together into a large ball. Shape into a disk.
  3. Cover disk with plastic wrap. Refrigerate 1 hour.
Louisiana Cookin