EGG PIE

 FOR THE CRUST.....ALL PURPOSE FLOR   500 GRMS  ,SHORTENING 235 GRMS, SUGAR 50  GRMS, SALT 10  GRMS, WATER 90 GRMS,
MIXING PROCEDURE .. SIFT DRY INGREDIENTS  BLEND..
BLEND SHORTENING  MAKE SMOOTH PASTE
ADD WATER MIX WELL
DO NOT OVER MIXALOOW REST  20  MINS.

PROCEDURE
SCALE DOUGH LARGE ENOGH TO COVER THE PIE PLATE  ABOUT 350 GRMS. ROLL OUT THE DOUGH TO ENTIRE SURFACE OF THE PIE PLATE , FLOAT THE EDGE FOR FILLING AND BAKED THE FILLINGB  6  PCSA WHOLE EGGS 1/2  KG POWERWD MILK, 7C. WATER 2  1/2 C. SUGAR
BEAT EGGS , DISSOVE DRY INGREDIENTS , BEATEN EGGS POUR INTO UNBAKED SHELVES