2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into cubes
1/4 cup cold water
1 3/4 cups fresh milk
4 egg whites
1/2 cup sugar
1 1/2 tbsp cornstarch
1 tsp vanilla
Mama’s Guide Instructions:
In a bowl, combine flour, sugar and salt then mix well.
Add butter then mix thoroughly.
Gradually pour cold water then mix until well blended.
Gather the dough into a ball shape then refrigerate for 30 minutes.
In a clean flat surface, sprinkle with flour, then flatten dough using a rolling pin until 1/8 inch thick.
In a pie pan, arrange and press the flattened dough then cut off the excess.
Crimp the edges then refrigerate while preparing the filling.
Preheat oven to 350 degrees F.
In a bowl, mix the cornstarch, sugar, and egg yolks.
Stir in the milk and vanilla into the mixture.
Beat the egg white until soft peak.
Add the beaten egg white into the filling mixture.
Add the mixture into the prepared crust.
Bake for 20 minutes. Bring down temperature to 275 deg F and bake for 1 hour or until the custard is just set and the top turns brown. The center should be a little wobbly.
Remove from the oven.
Cool the in room temperature for an hour, then place in the refrigerator to cool down further.
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