For Crust: 4 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 1 3/4 cups shortening (Crisco) or use locally bought purico 1 egg beaten 1 tablespoon vinegar 1/2 cup cold water
For Custard: 1 can Condensed Milk 1 can Evaporated Milk 2/3 cup sugar 4 large eggs 1/8 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon nutmeg
Combine flour, sugar and salt. Mix thoroughly. With pastry cutter or fork, work Crisco into flour mixture until texture is mealy. In separate bowl, beat egg, add cold water and vinegar and mix. Pour in flour mixture slowly, blend with fork until thickened. Use clean hands to finish off the mixing. Do not overhandle dough. Divide dough into 4 equal parts. Form into balls and flatten slightly with rolling pin. You will use only 2 parts of this batch. Wrap the other 2 parts in plastic wrap and freeze for future use. Flour your board or table and rolling pin. Roll out 1st part of dough with rolling pin from center going out. Cup sides with palms to form back into circle when dough looses shape. Make sure dough is larger in diameter than pie pan by half an inch. Transfer dough to pan. Tuck in and under the excess half inch. With fork, flute edges by making imprint around edge of pan. Prick crust bottom with holes using fork. Repeat this procedure with 2nd ball of dough. Set aside.
For Custard: Mix all ingredients and stir slowly to prevent bubbles from forming. Stir until sugar dissolves completely. Divide mixture and pour into prepared crust. Bake 50 minutes. Cool completely then chill at least 30 minutes before serving
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