EGG PIE

PIE DOUGH:

1/2 Tsp. fine salt
1 1/2 cup (1986) All purpose flour
1 Tsp. granulated sugar
1/2 cup (4 oz / 1/4 6) unsalted butter, cut into tbsp. cold
2-3 tbsp. ice water

FILLING:
6 large egg yolk
1 cup evaporate milk
3/4 cup sweetened condense milk
1/4 tsp. vanilla extract
2 larges egg whites
optional: 1/2 tsp. calamansi juice


INSTRUCTION:

PIE DOUGH
In a large bowl. combine flour, salt and sugar. cover and let chill in the fridge or freezer until bowl is cold (about 5 minutes)
Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles course, pub bled sand. add ice water and fold to combine. dough will be shaggy.
dump dough onto a lightly floured work surface and knead until mixture comes together. pat dough to a thickness of about 1/2 inch. wrap in plastic wrap and let chill in the fridge for at least 1 hour cover night is bests.
allow chilled dough to sit at room temperature for 5 min. before rolling. roll dough on a lightly floured work surface to about 11- inch in thickness. place pie plate upside down over the rolled dough to ensure. it is the correct size.
Transfer dough to pie plate and firmly press into the bottom and sides of peat. trim excess dough leaving about 1/2 inch overhand into the pie and decorate the edges as desired. let chill the fridge for 5-10 min.
Pre-heat oven to 400 degree Fahrenheit. line pie w/ preachment paper and fill w/ pie weights. dried beans. bake for 15 min. remove pie weights and bake for another 3 min. allow pie crust to cool while you prepare filling.