ALL PURPOSE FLOUR 240 GRAMS 1 CUP
BUTTER 112 GRAMS 1/2 CUP
COLD WATER 45 ML 3 TBSP
EGG YOLK 1 PC
SALT 2 GRAMS ¼ TSP
SUGAR 25 GRAMS 2 TBSP
EGGS 200 GRAMS 4 PIECES
SUGAR 120 GRAMS 2/3 CUPS
VANILLA 5 GRAMS 1 TSP
CALAMANSI 5 GRAMS 1 TSP
CORNSTARCH 19 GRAMS 2 ½ TBSP
EVAPORATED MILK 390 GRAMS 1 CAN BIG
WATER 60 ML ¼ CUP
Combine butter and flour then mix until it resembles coarse meal.
In a separate bowl combine water, egg yolk salt and sugar. Mix well.
Then add this to the mixture and knead until it all comes together into a smooth dough.
Chill dough for at least 1-2 hours
Then Roll out chilled dough to 3 mm thickness
Lift the dough and fit it to 8” pie pan. Trim and crimp pie crust around the edges.
Bake pie crust with pie weights or rice grains for 20 mins at 170 C
Separate 1 egg white, then set aside.
In a saucepan, simmer milk and water until it scalded.
In a separate bowl whisk the remaining eggs, yolk, sugar, vanilla, calamansi and cornstarch.
Gradually add warmed milk to the mixture and whisk well.
In another bowl using a hand mixer whisk the egg white until it forms soft peaks.
Fold the beaten egg white into the filling mixture.
Then pour it to the prepared pie crust and bake for 40-45 minutes at 170 C
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