Custard Egg pie

How to make creamy and rich Custard Egg Pie.
Here's what you'll need:
2 and 1/2 cups all purpose flour (312g)
2 tbsp sugar (30g)
1 cup cold salted butter (227g)
1/2 cup ice cold water (125ml)
For the filling:
4 whole eggs
2 egg yolks
1 can sweetened condensed milk (390g)
1 tsp vanilla (5ml)
1 and 1/2 cup evaporated milk (375ml)
2 eggwhites
1. Mix together flour and sugar. Add cold butter and cut into flour mixture using fork or scraper until resembles coarse meal.
2. Add cold water and mix until large clumps are formed.
3. Gather dough together. Wrap with cling film.
4. Refrigerate for at least 2 hours or 2 days.
5. Let's make the filling. Preheat oven at 160C/320F.
6. Mix together, eggs, condensed milk, evap milk and vanilla.
7. Whip eggwhites until soft peaks.
8. Incorporate whipped eggwhite with eggs mixture.
9. Roll out pie dough, place it onto 9 inch pie dish.
10. Crimp the edges. And place the custard filling.
12. Bake in a preheated oven for 60 minutes.
13. Let it cool down completely.
14. Serve and enjoy!
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Food for the soul:
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