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Easy Egg Pie Recipe


INGREDIENTS:


FOR THE PIE CRUST ( IF NOT USING STORE-BOUGHT. THIS RECIPE YIELDS ENOUGH FOR TWO 9 INCH PIES))
  • 2 and 1/2 cup all purpose flour
  • 3/4 tsp. salt
  • 1 tbsp. sugar
  • 1 c or 2 sticks butter, cut into cubes and chilled
  • 6 tbsp. iced water ( or more)
FOR THE FILLING
  • 4 large eggs, beaten
  • 1/2 c sugar
  • 2 c whole milk or 2%
  • 1/4 tsp. vanilla
  • pinch of salt
Easy Egg Pie Recipe


INSTRUCTIONS:

FOR THE PIE CRUST
  1. In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using your fingers. You can do a combination of smashing the butter with your fingers and pressing them against your palms until they are incorporated into the flour. The mixture should look like a coarse meal with bits of flat pieces of butter still visible.
  2. Add ice water and continue to incorporate the ingredients using your fingers until the ingredients are starting to form big clumps. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if flour are still loose and not incorporating, add more iced water, about a teaspoon at at time just until the dough is forming together when pressed. The dough should not be really wet to the touch. Instead, it should just be moist enough to hold a ball shape with the help of your hands. Gather the dough and divide it into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight or You can freeze one portion at this point for up to a month.
  3. Flour a working surface. Let the dough rest for about 3- 5 minutes. Roll the dough into 1/4 to 1.8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by hanging it into the rolling pin and lower it down unto your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough with your fingers. Refrigerate the dough for 4 hours or overnight.
MAKE THE FILLING AND BAKE THE PIE
  1. Place your rack in the lowest position of your oven. Preheat oven to 425 F. Combine and whisk together the beaten eggs and sugar in a medium bowl that has a spout. Add the milk, salt and vanilla extract and whisk all ingredients until smooth and incorporated.
  2. Brush the base of your pie crust with egg whites to prevent it from being soggy. Using the tines of a fork, prick several holes over the surface of your pie crust but not all the way to the bottom. Set the pie plate on a baking pan and place in the lowest rack of the preheated oven. Carefully pour the filling into the pie shell. Close the oven door and bake the pie for 15 minutes at 425 F. Then lower the temperature to 400 F and bake for another 25-30 minutes. The pie should look set on the sides but is jiggly in the middle. As soon as you see little brown spots starts to emerge, the pie is done. Let the pie rest in the pan for about 15 minutes. Then refrigerate for at least 4 hours before cutting.

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Easy Egg Pie Recipe Easy Egg Pie Recipe Reviewed by kuji hara on 6:13 PM Rating: 5

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