Homemade Egg Pie
Delicious pie with a creamy egg custard filling
Equipment
Ingredients
FOR THE CRUST:
- 1 ½ cups All Purpose Flour
- 1 tbsp Light Brown Sugar
- ½ teaspoon Fine Salt
- 4 ounces Butter (1 stick or ½ cup) cut into small cubes
- 3 tbsp Water cold
FOR THE FILLING:
- 5 pcs Eggs yolks only / large size
- 1 pc Egg whole
- ⅔ cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 ½ cups Full Cream Milk (whole milk)
Instructions
MAKE THE CRUST:
- In a large bowl, combine all-purpose flour, sugar and salt.
- Mix with a fork or whisk.
- Cut-in the butter to the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Add cold water, a tablespoon at a time while stirring with a fork or dinner knife.
- Form dough into a ball and flatten into a disk.
- Wrap in cling wrap and put in the fridge for at least 30 minutes or up to 2 days
- Dust a work surface with flour.
- Put chilled pie dough in between sheets of parchment paper or cling wrap.
- Using a rolling pin, flatten disk, about 10-inch in diameter.
- Lay pie dough carefully on the prepared pie plate.
- Fold the edges over to make it neat.
- Crimp or pinch using your fingers or press edges with fork to make designs.
- Set aside.
FOR THE EGG PIE:
- Preheat oven to 350°F.
- Make the filling using your mixer or by hand.
- Put egg yolks, egg, sugar and vanilla extract in a large mixing bowl.
- Using a whisk, beat the mixture until very light and frothy.
- Pour mixture into the prepared pie crust.
- Bake for 35-40 minutes or until top is evenly browned and a knife inserted in the center comes out clean.
- Allow egg pie to cool completely before slicing.
- Enjoy!
Tried this recipe?Let us know how it was!