When making an egg pie, do not fold the egg whites completely into the mixture—just a few folds will do to lighten up the batter, and the rest should stay afloat on top of the custard. Reason being is that the egg whites on top will give the pie its familiar browned top.
For the crust
- 2 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 3/4 cup vegetable shortening
- 1/4 cup ice cold water
For the flan/custard
- 1 cup evaporated milk
- 3 large whole egg
- 1 egg yolk
- 1 egg white
- 1 tsp vanilla extract
- 397 grams condense milk canned
For making the crust
In a mixing bowl. Sift flour and salt, add sugar and mix ingredients well.
Add the vegetable shortening, and mix with the flour using a two forks, pastry cutter or by hand. keep on mixing until you have a sandy/coarse textured dough.
Pour the cold water 1 tbsp at a time while kneading by hand until you finish all of the water. Keep kneading until smooth. Cover with cling film and let rest for 30 minutes.
After resting. remove from bowl and place on a flour powdered flat surface. Flatten the dough into a circular shape depending on the size/diameter of the pie pan you are using. Put in the fridge. Set aside
For making the flan/custard
Heat evaporated milk in a pot over low-heat, let simmer quickly approximately 5 seconds or until you see bubbles forming on the side. This process is called to scald.
In a mixing bowl. Put the three whole eggs and add 1 egg yolk. Whisk while pouring gently the warm evaporated milk.
Add the condense milk and stir until well incorporated. Add vanilla extract and stir.
Take another bowl and strain the custard mixture to remove lumps.
With the 1 egg white beat with electric mixer until stiff peaks. Using a spatula fold the egg white into the custard mixture.