What we look for in an egg pie is the silky sweet
custard filling. This recipe will not disappoint.
INGREDIENTS:
Set A:
1/2 cup unsalted butter, at room temperature
2 Tbsps. granulated sugar
1 3/4 cups all-purpose flour
2 Tbsps. shortening
1 tsp. salt
1/4 cup water, cold
Set B:
4 whole eggs
3 egg yolks
1 can condensed milk (396 ml)
1/4 tsp. salt
1 tsp. vanilla extract
PROCEDURE:
A. In a bowl, combine Set A ingredients, except water, and mix, using a fork, until the mixture becomes sand-like in texture. Drizzle the cold water knead slightly until the dough comes together but is not smooth. Shape into a ball and chill. Let it rest for 30 minutes to 1 hour. Blind-bake for 10 minutes.
B. In a mixer with the paddle attachment, combine Set B ingredients and mix until well combined. Strain and pour over the pre-baked crust then bake for 45 to 50 minutes until the crust is golden brown.