Traditionally Delicious Milk Pie

For the dough

500g flour

1 teaspoon salt

1 teaspoon sugar

2 tablespoons oil

180 ml lukewarm water

1 tablespoon butter

For the toping

4 eggs

1 liter milk

1 teaspoon salt

Optionally you can add finely chopped cheese cubes

First make the dough. Heat a little water. Put the flour, salt, sugar, and oil in a bowl add the water and knead the dough by hand. The whole dough is divided into 9 balls. Six are used for the bottom crust and the other three for the crispy crust.

Six balls are made in small crust and coated with butter then arranged one over another with butter side on top (the last one is left without butter).

With a rolling pin we make crust bigger than the pan. Pan is coated with oil and using a rolling pin we put the bottom crust with ends out of the pan.

Of the other three balls we make thin layered crust then bake them into non-sticky pan to crisp. Break them into the pan. (You can omit this part and use thin pasta instead I that case the whole dough is use for the bottom crust).

Mix the eggs with the milk and add salt. Pour this mixture into the pan.

Bake in preheated oven at 180°C 40 to 45 minutes until golden.