Egg Pie

20 min
60 min
250g Buttercup (chilled)
320g All-purpose flour
2 ½ tbsp Castor sugar
Cold water
3 Eggs (grade A)
1 Egg (grade A, yolk separated from white)
1 tin Evaporated milk
1 cup Fine granulated sugar
1 tsp Vanilla essence
Black raisins
1. Prepare the oven at temperature of 170°C.
2. Dice up Buttercup and mix it together with flour, salt, and castor sugar until the mixture is smooth. Add in cold water bit by bit until the dough can be kneaded (not sticky).
3. Wrap the dough in a wrapping plastic and refrigerate for 30 minutes.
4. Heat the evaporated milk in a saucepan until it is almost boiling (small bubbles are formed at the sides) and then put it aside.
5. For the custard, beat 3 eggs and 1 egg yolk. Add in sugar and vanilla essence. Continue beating and then add in the heated evaporated milk.
6. Beat the remaining egg white until it is stiff with soft peak. Add it into the egg mixture using a spatula or wooden spoon.
7. Knead the chilled dough and press it onto a pie mould. Sprinkle raisins onto the base and then pour the custard.
8. Bake the pie at 170°C for 15 minutes and then reduce the temperature to 160°C and bake for another 40 minutes.