An easy egg pie recipe that uses kitchen staple ingredients. It is lightly sweet and not too rich, perfect for your everyday dessert indulgence.
Okay, I know I have a Filipino Egg pie recipe on the blog, but let me share this other version. This is what we make when we want a simpler approach.
It is made of basic ingredients, and no blind baking is required. Therefore, I called this an easy version egg pie.
Filipino Egg Pie vs Easy Egg Pie
- Unlike the traditional Filipino egg pie that has a dark skin layer on top, this easy egg pie chose the simple route by omitting the whipping of egg whites separately to form that darkened top.
- It is a straight-up, egg custard filling on the pie shell. You simply whisk together eggs, milk, sugar, vanilla extract and salt.
- It won’t be so rich, which I find that most people (my husband) prefer. It is light, tasty and just appropriately sweet.
How to Make Easy Egg Pie?
In the bowl of a stand mixer, whisk together flour, salt and 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.
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 board. Knead this briefly to gather it together.
Divide the dough into two equal balls. Flatten each into ½-inch thick disks and wrap them individually in plastic.
You can freeze one of the disks at this point for up to a month for future use. Meanwhile, chill the other disc for at least an hour in the fridge.
The Assembly of Pie Shell
Take the other disc out and let it rest for 10 minutes at room temperature. On a floured surface, use a rolling pin to roll it to ¼ inch thickness (it should be larger than a 9-inch pie dish).
Carefully wrap the dough into the rolling pin and gently lift it to center it over the pie dish.
Ease the dough into the sides of the dish. Trim any excess dough along the edges, leaving about a ¼ inch overhang. Pinch the edges of the dough with your hands to strengthen the pastry edges.
Chill the pie shell for at least an hour in the fridge. Position a rack on the lowest level of your oven. Preheat to 425. Brush the bottom part of the pie shell with egg whites. Poke several holes along the bottom and edges using the tines of a fork.
The Custard Filling
Stir together all the filling ingredients until well blended. Use a strainer to pour the custard over the pie shell.
Bake the Egg Pie
Put the pie dish on a baking pan and place the pan on the lowest rack in the oven.
Bake the pie at 425 F for 15 minutes, then lower the temperature to 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.
Chill the pie and allow it to cool completely before cutting.
Pointers and Tips for Making Egg Pie
- To make the flaky pie crust, it is important to leave the butter in flat small pieces as you incorporate it into the flour. That will ensure the flakiness of the pie crust. Ideally, you are looking for a mixture that resembles a coarse meal with bits of butter here and there.
- It is also important to work fast when incorporating the ingredients and when rolling the dough. You don’t want to let the butter soften as that will sabotage the tender, crisp flakiness you are aiming for.
- Finally, when baking, you can tell if the pie is done when the edges are set and the middle has a very slight jiggle. The residual heat will cook the custard completely and the jiggle will set eventually.
- Cool the pie completely and chill in the fridge before serving. The egg pie will be firmer and easy to cut after being chilled.
Then, serve. Nothing like a slice of simple decadence every now and then.
Are you looking for more pie/ tarts recipes? Check these out:
- Ube Pie
- Mango Tart with Chocolate Curls
- Mocha Tart
- Sweet Potato Pie
- Milk Tart
- Ube Cheesecake
- Cinnamon Flan