Easy Egg Pie

 

Ingredients: (makes two 9" pie)

2 1/2 cups plain flour (sifted) - 313 grams

3/4 tsp. salt

1 tbsp. caster sugar

227 g. unsalted butter (cut into cubes and chilled)

5 tbsp. ice water (or more)

Filling:

4 large eggs

1/3 cup caster sugar

2 cups milk

pinch of salt

1/2 tsp. lemon juice

Methods:

1. In the bowl of a stand mixer, whisk together flour, salt and caster sugar.  Add the cubed butter and using the paddle attachment, beat the mixture for about 5 minutes, until the mixture looks like a coarse meal.
2. Add the water and continue beating just until big clumps start to form.  Gather the dough into a single mass and turn it over onto a floured pastry mat.  Knead this briefly to gather the loose crumbs.
3. Divide the dough onto 2 equal balls.  Flatten each into 1/2 inch thick discs and wrap them individually in plastic.  You can freeze one of the disc at this point for up to a month for further use.  Chill the other disc for 2 hours.
4. After chilling, let the dough rest at room temperature for 10 minutes.  On a floured pastry mat, use a rolling pin to roll the dough to 1/4" thickness (it should be larger than a 9-inch pie dish).
5. Carefully wrap the dough into the rolling pin and gently lift it to center it over the pie dish.
6. Ease the dough into the sides of the dish.  Trim any excess dough along the edges, leaving about 1/4 inch overhang.  Fold the edges of the dough and tuck it underneath.  Form some crimps using your fingers to decorate the edges of the pie shell.
7. Chill the pie shell for at least an hour in the fridge.  Position a rack on the lowest level of your oven.  Preheat the oven to 218 degree Celsius (425 F).  Brush the bottom of the pie shell with egg white.  Poke some holes along the bottom and edges using the tines of a fork.
8. In the meantime, stir together all the filling ingredients until well blended.  Use a strainer and pour the egg mixture over the pie shell.  Put the pie dish on a baking pan and place the pan on the lowest rack in the oven.
9. Bake the pie at 218 degree Celsius (425 F) for 15 minutes, then lower the temperature to 204 degree Celsius (400 F) and bake for 30-40 minutes more, or until the pie is set along the edges and there is a tiny jiggle in the center.  Remove from oven and cool the pie completely on a wire rack; then chill in the fridge before serving.  The egg pie will be firmer and easy to cut after being chilled.
10. Let's have tea...

I adapted this Simple Yet Yummylicious Egg Pie recipe from 'womanscribbles.net' with a slight adjustment to suit my baking preference.