In a large bowl, mix together flour, sugar, and salt.

Add the cold butter cubes. Using a pastry cutter (or two forks), mix until the mixture resembles coarse crumbs.

Slowly add cold water, a few tablespoons at a time, and mix just until the dough holds together.

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface until it’s large enough to cover a 9-inch pie pan.

Gently press the dough into the pie pan and trim any excess edges. Place it back in the fridge while you prepare the filling.

Scald the evaporated milk by heating it in the microwave for 2 minutes (or on the stovetop until hot but not boiling). Set aside.

In a large mixing bowl, whisk together 3 eggs and the egg yolk until smooth.

Slowly add the sugar while whisking until well combined.

Add the vanilla extract and the warm evaporated milk. Mix thoroughly.

In a separate bowl, beat the egg white using a hand mixer until soft peaks form.

Gently fold the beaten egg white into the milk and egg mixture. This gives the egg pie its signature toasty top after baking.

Preheat your oven to 350°F (175°C).

Pour the filling into your prepared (chilled) pie crust.

Bake at 350°F for 15 minutes, then reduce the heat to 325°F (163°C) and bake for another 30–40 minutes, or until the center is just set and the top is golden brown.

Let the pie cool completely before slicing. It will firm up more as it cools.