EGG PIE

Ingredients:

2 (250 g)	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2 (3 g)	tsp	iodized fine salt
2/3 (150 g)	cup	MAGNOLIA GOLD BUTTER UNSALTED, cold & cut into cubes plus extra for greasing pie pan
1 (50 g)	pc	MAGNOLIA BROWN EGG, use egg yolk only
1	tsp	white vinegar
1/4	cup	cold water

5 (250 g)	pc	MAGNOLIA BROWN EGGS, separate 1 egg white
1/2	cup	sugar
1-1/2 (370 g)	cups	MAGNOLIA FULL CREAM MILK
1/2	tsp	vanilla extract

Procedure:

Grease one 8-inch pie pan with butter or shortening. Set aside.
For the crust, combine flour and salt in a bowl. Cut in butter using a pastry cutter. In another bowl, combine yolk, vinegar and water. Mix well and then slowly add to flour mixture until dough forms. Roll dough to about 2 inches bigger than the 8-inch pie pan.
Fit dough into prepared pie pan. Trim excess dough on the sides and pinch edges (flute) to create a border. Place inside the refrigerator for about 10 to 15 minutes to rest.
For the filling, combine eggs, sugar and vanilla. Set aside. In a saucepan, bring milk to a boil then remove from heat. Slowly add hot milk into the egg mixture while mixing. Beat egg white until soft peaks form and then fold into the egg mixture.
Pour filling into the pie crust. Bake in a preheated oven set to 350oF for about 15-20 minutes or until the center of filling is set and the crust is golden brown in color.

Makes 8 servings.

Yield: 1 pie pan

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