FILIPINO STYLE EGG PIE

 FILIPINO STYLE EGG PIE

Ingredients

For the Pie Crust 

• 2 and 1/2 cup all-purpose flour
• 3/4 tsp salt
• 1 tbsp sugar
• 1 cup unsalted butter (or two sticks) cut into little cubes and chilled
• 6 tbsp ice water

For the Egg Pie Filling

• 5 egg yolks from large eggs
• 1 cup evaporated milk
• 1 can condensed milk 300 ml
• 1 tsp vanilla extract
• 2 egg whites from large eggs

Instructions

Make the Pie Crust

In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using a pastry cutter. The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.

Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed. 

The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.

Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.

After chilling, flour a working surface. 

Let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.

Blind bake: 

Preheat oven to 400 F. Cut a piece of parchment paper that is enough to cover the entire pie shell. Position it over the pie shell and fill it with uncooked rice or dried beans. Bake the crust for 15 minutes, then remove the pie weights and the parchment and bake for another 5 minutes. Take it out from the oven and allow to cool while you prepare the filling. 

Cool. Enjoy the FILIPINO STYLE EGG PIE recipes !!!

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