…almost perfect Egg Pie
The verdict first: The filling is perfect. The pie crust is perfect.
but why the-almost-perfect Egg Pie?
I am not expert in designing the edges. Yes, just the design… Other than that, EVERYTHING IS PERFECT.
I’ve been waiting to try this recipe but I was not confident enough that it will turn out perfectly. First, because it’s my first time to make a pie crust. And second, because I was afraid that the oven will not set the correct temperature. In the instruction #2 in baking the pie, you will see that it should be adjusted from 350 degrees F to 325 after the first 15 minutes of baking. I was like O_O “how will I know that the temperature is in 325 degrees F knowing that the oven at home is not digital?” I only use oven thermometer – I can start with the 350 degrees F but I don’t know how I will decrease the temperature to 325 considering that the oven temperature either increases or decreases during baking time. What I did was, I put the baking pan inside the oven at 350 degrees F and adjusted it at a lesser mark and continued baking as per the instruction. After 45 minutes, I doubted that the filling is cooked so I turned off the heat and I left the pie inside the oven for 10-15 minutes. After that, I removed it from the oven and waited for it to cool completely.
And yes, my decision to leave it inside the oven with the heat turned off was right. I will never have to buy Egg Pie from any resto or bakeries ever again! 🙂
I don’t usually eat the pie crust but this is just so good that I can’t leave anything on the plate. 😀
I had remaining crust and filling that I just had to make these cutie-Pies!
Filipino Egg Pie
For the crust:
- 2 ½ cups all-purpose flour
- 3 tbsp sugar
- ½ tsp salt
- 1 cup unsalted butter, cold and cut into cubes
- ¼ cup cold water
For the filling:
- 1 12oz. can evaporated milk
- 3 eggs
- 1 egg white
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup sugar
For the crust:
- In a mixing bowl, mix flour, sugar and salt. Mix well. Add cold butter and mix using your clean hands or pastry mixer.
- While mixing, slowly add the cold water until you get a crumby texture.
- Shape the dough into a large ball and keep in the fridge for 30 minutes.
- Sprinkle flour to your work surface and roll the dough into 1/2 thickness using a rolling pin. Shape the dough into a disk that can fit a 9-inch pie dish or round baking pan.
- Arrange the flattened dough on top of the baking pan and cut the extra edge kitchen scissors.
- Crimp the edges using your fingers or by a fork. Keep in the fridge while doing the filling.
For the filling:
- Place your evaporated milk in a heatproof bowl and heat in the microwave for one minute. Set aside.
- In a large bowl, whisk 3 eggs and egg yolk.
- While whisking, add sugar and vanilla extract. Whisk until just combined.
- Add the heated evaporated milk and mix well. Set aside.
- In a separate bowl, beat the egg white using electric mixer until soft peaks.
- Gently fold the egg white to the previous mixture.
- Fold the beaten egg white into the mixture.
Baking the Pie:
- Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it.
- Bake for 15 minutes at 350 F then lower the heat to 325 F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
- Remove the egg pie from oven and allow to cool down.
Source recipe: Egg Pie by Pinay Cooking Corner