Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics.
In a bowl of a stand mixer, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter. Attach the paddle attachment and beat the mixture until it looks like a corase meal.
Add ice water and continue to beat 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 shape the dough into a fat discs. Wrap it in plastic and refrigerate for 2 hours up to overnight.
After chilling, flour a working surface. Let the dough rest for about 3- 5 minutes at room temperature. 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.
Blind bake: Preheat oven to 400 F. Cut a piece of parchment paper that is enough to cover the entire pie shell. Position it over the pie shell and fill it with uncooked rice or dried beans. Bake the crust for 15 minutes, then remove the pie weights and the parchment and bake for another 5 minutes. Take it out from the oven and allow to cool while you prepare the filling.
Preheat oven to 325 F. In a large bowl, stir together egg yolks, evaporated milk, condensed milk and vanilla extract just until combined. Strain the mixture to remove any stringy eggs and clumps.
In a bowl of a stand mixer ( or use a hand-held mixer) beat the egg whites until soft peaks form. Fold the egg whites into the yolk mixture until incorporated. Pour the custard onto the pie shell and bake at 325 F for 1 hour and 15 minutes, or until the pie is set and the top is uniformly darkened.
Allow the pie to cool completely before slicing.