Easy Egg Pie

A recipe for a simple yet tasty egg pie- a perfect daily dessert for your busy weekdays.

Course Dessert

Cuisine Asian, Western

Keyword blind-baked, Custard, pastries

Prep Time 20

Cook Time 35

chill times for the dough 2

Total Time 50

Servings

Calories 473kcal

Author sanna

Ingredients

FOR THE PIE CRUST ( 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 cup unsalted butter (or 2 sticks), cut into cubes and chilled
6 tbsp ice water ( or more)

FOR THE FILLING

4 large eggs beaten
1/2 cup sugar
2 cup whole milk or 2%
1/4 tsp vanilla
pinch of salt

Instructions

FOR THE PIE CRUST

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 a pastry cutter. The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.
Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a 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 cling together when pressed with your fingers.
Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.
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 wrapping it into the rolling pin and lower it down into 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 by making crimples with your fingers. Refrigerate the dough for at least one hour.

MAKE THE FILLING AND BAKE THE PIE

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.
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 be set on the sides but is a bit jiggly in the middle. This will set fully from the residual heat as it cools. Let the pie rest in the pan for about 15 minutes. Then refrigerate for at least 4 hours before cutting.

Notes

Pie crust recipe from Epicurious

Nutrition Facts

Easy Egg Pie

Amount Per Serving (1 serving)

Calories 473 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Cholesterol 160mg53%

Sodium 483mg21%

Potassium 163mg5%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 17g19%

Protein 9g18%

Vitamin A 945IU19%

Calcium 96mg10%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition