Mini Egg Pies (Custard Pies) recipe

Pie Crust

• 1 cup (8 oz) butter, slightly softened
• 4 cups all-purpose flour
• 1/4 cup cold water
• 1 tsp salt
• 2 tsp granulated sugar

Filling

• 1 can (10 oz) condensed milk
• 1 can (12 oz) evaporated milk
• 4 egg yolks

Procedure

1. Cut butter into pieces.
2. Add in flour, sugar and salt.
3. Mix until mixture turns into little dough “pebbles”.
4. Add in water.
5. Consistency will be somewhat “crumbly”.
6. Form into 24 balls.
7. Flatten balls into rounds of crust sheets.
8. Grease two 12-muffin tin pans with non-stick spray.
9. Line muffin holes with pie crust rounds.
10. Trim edges.
11. Mix filling ingredients together.
12. Pour or spoon into prepared muffin-sized crusts until 3/4 full.
13. Bake at 400 F for 20 minutes, or until middle is set and toothpick inserted comes out clean.

TIPS: 1) I use a tortilla-maker tool to minimize manipulation of the pie crust dough which results to a flakier crust. The kneading process elongates protein strands in the flour base and makes the crust hard. 2) Try adding macapuno (coconut sport) strands or sweetened jackfruit or mango strips into filling to give the pies a tropical touch.