JOB SHEET NO.___
TITLE: EGG PIE
PERFORMANCE OBJECTIVE:
Given the tools, materials and equipment, you should be able to prepare Egg Pie by following
the standard recipe and enterprise practices.
SUPPLIES/ MATERIALS:
CRUST
1 ¼ cups All Purpose Flour
½ tsp Salt
½ cup Unsalted Butter, chilled and cut into cubes
1/8 to ¼ cup Cold Water
1 tbsp. Granulated Sugar
FILLING
½ ¼ 1/8 cups Evaporated Milk
2 pcs Raw Eggs
1 piece Egg, white separated from the yolk
½ tsp Vanilla Extract
½ cup Granulated Sugar
½ tbsp cornstarch
EQUIPMENT: OVEN, MIXER
PROCEDURE:
1. Create the crust by combining the flour, sugar and salt. Mix well.
2. Add the butter in the middle and cut in using the pastry blender.
3. Gradually pour the cold water while mixing until all the ingredients are well
incorporated.
4. Gather the dough and mold it into a ball-shape figure. Placed it in a bowl and cover
with plastic cling wrap. Store in chiller for at least 15-20 minutes.
5. Sprinkle flour on a clean flat surface and flatten refrigerated dough using a rolling pin.
The flattened dough should be wide enough to cover 9 inch circular baking pan.
6. Arrange the flattened dough on top of baking pan and cut the extra edge using a pair of
scissors.
7. Refrigerate the dough while doing the filling.
FILLING:
1. Combine evaporated milk, sugar, 3 eggs and separated egg yolks, vanilla and
cornstarch in a mixing bowl. Blend well.
2. Whisk the separated egg white, then fold in the milk-egg-sugar mixture.
3. Pour the filling mixture on the refrigerated pie crust.
8. Bake for 15 minutes at 350°F then lower the heat to 325°F and continue baking for 3040 minutes.
9. Remove the egg pie from the oven and let cool.
ASSESSMENT METHOD:
● Observation
● Demonstration